By Rittwik Naskar
Golden runny yolk enclosed in firm egg white, a simple poached egg is a thing of culinary beauty. Here are the steps to make perfect poached eggs every time.
Use fresh eggs and crack them open in a bowl first, making sure the yolks do not break in the process.
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Take a stock pot and add water up to 5 inches from the bottom. Bring it to a boil.
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Add a tablespoon of light-coloured vinegar to the water. Vinegar helps the whites coagulate without affecting their taste.
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Before dropping the egg in, turn the heat down to low. Swirl the water in the pot and drop the egg in the middle.
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Cook the eggs for 3 to 4 minutes. Then take it out on a paper towel.
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Cook the eggs in batches to ensure perfect poached eggs every single time.
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