Poached eggs are a classic breakfast dish that can seem intimidating to beginners. However, with a little practice and the right technique, anyone can master the art of poaching eggs. In this article, we will explore the step-by-step process of making perfect poached eggs, ensuring a runny yolk and a tender white every time.

1. Start with fresh eggs: Fresh eggs are essential for poaching. The fresher the egg, the better it will hold its shape during cooking. Use eggs that are within a week of their expiration date for the best results.

2. Prepare the water: Fill a medium-sized saucepan with water, about 2-3 inches deep.

3. Crack the eggs: Crack each egg into a small bowl or ramekin. This will make it easier to slide the egg into the water without breaking the yolk.

4. Create a whirlpool: Using a spoon, stir the simmering water in a circular motion to create a whirlpool effect. This will help the egg whites wrap around the yolk, giving the poached egg its characteristic shape.

5. Slide the eggs into the water: Gently slide each cracked egg into the center of the whirlpool.

6. Cook to desired doneness: Cook the eggs for about 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer yolk. Use a slotted spoon to carefully lift the poached eggs out of the water and onto a plate lined with paper towels to drain excess water.

With a little practice and attention to detail, poached eggs can become a staple in your breakfast repertoire. Remember to use fresh eggs, create a whirlpool, and cook the eggs to your desired doneness. Poached eggs are versatile and can be enjoyed on their own, atop toast, or as a delicious addition to salads and other dishes. So, grab a saucepan and start perfecting your poached egg technique today!