How to get the perfect poached eggs...without vinegar! When I was taught how to do poached eggs in a professional kitchen I was told to add vinegar to the water and create a vigorous swirl. But I recently saw a Michelin Star chef do it and I immediately adopted this new way, because it's better in my opinion. I'm also not a Michelin Star chef, so there's that. This also works for multiple eggs at the same time too You'll need the freshest eggs at room temperature. If they sink rather than float they're fresh enough. Get your water to about 80C or 176F which is just below a simmer. A bit higher is fine too (like 82C) No vinegar, no salt. Crack your egg into a sieve so it strains off those watery parts of the egg whites for a minute or so. Transfer it to a ramekin. If you want to do more than one, put them in separate ramekins. Ease your egg into the water. Set a timer for 4 minutes. When it's done take it out with a slotted spoon and on to a paper towel or cloth to get rid of the excess water. If you prefer a jammy yolk, you can do for 5 to 6 minutes. If you want to do multiple eggs at the same time you just put them in one after the other, then start the timer To increase your success, hold the egg in the ramekin in the water for 30 seconds before releasing. This will allow the whites to form a little before they go in. If you want to do 2 eggs with this extra hack, use both hands (one in each hand). If you want to do more than 2, do them 30 seconds apart and test for doneness at the 4 minute mark. Give yourself time to learn and once you've got it, you've got it. Then you've got a lifetime of perfectly poached eggs.