Vinegar and water ratio to make poached eggs?

You don't need vinegar and water to make poached eggs! You only need vinegar and water to help the egg whites coagulate and form a nice, compact shape.

Here's the breakdown:

* Water: The base of your poaching liquid. It should be enough to cover the eggs by about an inch.

* Vinegar: Added in small amounts (around 1-2 tablespoons) to the boiling water. The acid in the vinegar helps the egg whites set quickly and prevents them from spreading too much.

No specific ratio is needed. The key is to ensure the water is boiling gently and the vinegar is added to the water before you crack the eggs in.

Here are some additional tips for perfect poached eggs:

* Use fresh eggs: Older eggs are more likely to spread.

* Crack eggs into a small bowl first: This allows you to remove any shell fragments before poaching.

* Gently swirl the water: This will help the egg whites cook evenly.

* Don't overcook: Poached eggs should be cooked through but still have a soft yolk.

* Remove with a slotted spoon: This prevents the egg from breaking apart.

Enjoy your perfectly poached eggs!