Poached Egg

You’re just one secret ingredient away from perfectly poached eggs. One of the least appealing characteristics of poorly poached eggs is uneven, feathery whites instead of a beautifully round, domed egg. This potential problem can be solved by adding a few tablespoons of vinegar to the poaching water. The vinegar lowers the water’s pH, which ensures that the egg white sets quickly and stays intact during cooking. Plus, the eggs taste even better.

Also, use fresh eggs as their whites are more sturdy and less thin.