I don't really consider myself a whiz in the kitchen, but truth be told, there are few things I can't do if I try. However until recently, poaching an egg was one of those things that no matter how many tricks I tried -- vinegar, slotted spoons, less water, more water, canning lids -- I always failed miserably. I can't even begin to tell you how many soupy eggs I've thrown away in my day (I lost track somewhere around 50 eggs ago).
Then I found the one trick that guarantees perfect poached eggs every time.
Are you ready?
Simply spray a couple of ramekins with nonstick cooking spray and place in a medium sized pot. Cover with water and bring to a slow simmer on medium-low heat. Add a tablespoon of vinegar and then drop an egg into each ramekin one at a time. Turn the heat up until your reach a soft boil and cook for about 4 to 5 minutes. Once eggs are done, remove from the water and place on a paper towel to dry.