The Perfect Poached Egg

1. Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart pot. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.

2. Use this whirlpool method when poaching a single serving (one or two eggs). I will do up to 4, but you have to move quickly and some feathering will occur.

3. Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering”.

4. Let it poach: Turn heat to low, cover the pan and set your timer for 3 minutes. Don't stir.

5. Remove the egg with a slotted spoon and serve immediately.

6. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.