• Fill a shallow sauté pan with about 1½ inches of water and heat it until it reaches a gentle simmer. Add the vinegar and salt, then reduce the heat to ensure the water stays at a light simmer with small bubbles forming below the surface. Avoid letting the water boil vigorously, as this can interfere with cooking the egg.
• Crack the egg carefully into a small bowl or ramekin. If the yolk breaks, you can refrigerate it and use it later for another recipe.
• Gently slide the egg into the simmering water. Let it cook for about 3 minutes, or until the egg white turns opaque and sets while the yolk remains soft and runny.
• Remove the egg from the water using a slotted spoon. Place it onto a plate lined with a paper towel to remove any excess moisture. Pat the egg gently with the paper towel if needed, then transfer it to a serving plate or bowl. Serve immediately for the best taste and texture.

Optional: How to Shock Poached Eggs

• If you are making poached eggs ahead of time, place the cooked egg in a bowl of ice water immediately after removing it from the pan. This stops the cooking process. Store the egg in the refrigerator for up to 8 hours. When you’re ready to serve, reheat it by submerging it in simmering water for 15–30 seconds. Drain it using a slotted spoon, then serve.