Ingredients

4 large eggs (can use 1 to 4 cold eggs)
1 Tbsp white vinegar

US Customary - Metric

Instructions

Fill a medium saucepan 2/3 full with water (about 3-inches deep). Bring water to a light boil then reduce the heat so water is barely at a simmer and add 1 Tbsp vinegar. You should see some movement or tiny bubbles being sent up from the bottom but the surface of the water should not be bubbling or disturbed at all.
Crack eggs into individual ramekins with one egg per ramekin. Add the eggs to the pan one at a time, dipping the edge of your ramekin into the water and gently sliding the egg out. Add additional eggs in a clockwise pattern around the pan so you know which ones to take out first. Poach up to 4 eggs at a time.
As soon as all the eggs are in, immediately remove from heat, cover with a tight-fitting lid, and let sit for exactly 4 minutes then immediately remove the eggs one at a time using a slotted spoon. Briefly let the extra water drain off from the spoon over a paper towel-lined plate then transfer to a serving plate.
Use the eggs in any recipe that calls for poached eggs or enjoy them plain with a sprinkle of salt, paprika, or cracked black pepper.

BREAKFAST