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When you’re poaching eggs without an egg poacher, it can get a little bit messy.

And the key to keep the white from going all over the pan in the water is to use a little bit of white vinegar. The vinegar will help the albumin in the egg white to coagulate really quickly so your egg will stay together and you won’t have egg flower soup in your water. I like to use about a tablespoon- I like to use a lot of vinegar when I do this- I use about a tablespoon maybe even more -uh- just into the water

And I give it a little stir just to make sure that the vinegar is distributed through out the water. I want the water to be at just sort of barely simmering don’t wanna boil really hard when you are poaching eggs. It’s a very delicate thing and you don’t want the egg to get too tough. Uh - the other important thing is to put the egg into a small bowl or a container instead of cracking it directly into the pan. When you crack it directly into the pan, it kind of falls and goes sploosh!

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