Sunday's Breakfast: The Perfect Poached Egg

The hubby and I have tried almost every poached egg recipe and 

we finally found a simple recipe that is fool-proof.

{Bon Appetit}

Ingredients

1 cup distilled white vinegar

2 large eggs
Coarse sea salt (such as Maldon) and freshly ground black pepper

Preparation

• Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break yolk; let stand for 5 minutes.
• Meanwhile, bring a medium saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl water until a vortex forms in the center. Slip 1 egg with vinegar into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil. The egg white should wrap tightly around the yolk, forming an oval shape. As soon as water returns to a boil, reduce heat to medium and gently simmer egg, frequently swirling water, for 2 minutes. Using a slotted spoon, lift egg from water and use kitchen shears to trim any stray pieces of egg white. Place egg on paper towels and gently blot; transfer egg to a bowl or plate. Repeat with remaining egg. (If poaching more than 2 eggs, repeat using fresh water.) Season with salt and pepper. 
  
  
  DO AHEAD: Can be made 1 day ahead. Immediately transfer to a bowl of ice water and let cool. Using a slotted spoon, transfer to a plate. Cover; chill. Rewarm in a saucepan of simmering water for 1 minute.