Recipes & Cooking

First off, the fresher the egg, the better your chances are of sitting down to a perfectly poached egg. Why? A fresh yolk is stronger and less likely to break. Plus, it helps if the egg is straight from the fridge and cold when you crack it. You can also add a teaspoon or so of white vinegar to the water. It makes the white of the egg coagulate more quickly and keep its shape better.