Poached eggs are a delightful indulgence. The joy of breaking into a perfectly poached egg and watching the smooth yolk spill onto a thick slice of toast is unparalleled. However, they can be quite tricky to master compared to their fried or boiled counterparts. As a result, many of us only indulge in them when dining out for brunch at a café or restaurant. But with this technique, you can become as proficient at poaching eggs as any professional chef. Once you've given it a go, if you're anything like me, you'll abandon those cumbersome methods like creating a whirlpool in the water before dropping your egg in. There's also no need to fret about adding vinegar to the water, as some recipes suggest. The one catch with this method is that it demands your undivided attention over the pan, leaving little room for multitasking while your egg cooks. | 
