Understand the egg white

• The egg white, or albumen, has an outer thin, fluid layer next to the shell and a thicker inner layer that keeps the yolk centered in high quality eggs.
• The thick inner albumen spreads less, giving a perfectly poached egg without flyaways.

Remove the thin albumen

• Place the egg in a sieve to drain off the narrow fluid.

Prepare the poaching water

• Pour four cups (about 960 ml) of water into a pot.
• Add one tablespoon (15 ml) of vinegar.
• Bring the water to a boil, then turn down to low heat.

Poach the egg

• Slowly lower the egg into the pot, using a ladle if you like.
• The acidic environment lowers the egg's coagulation temperature, speeding up coagulation and helping keep the egg together.

Serve

• Lift out the egg and enjoy your perfect poached egg.