Poached Eggs

Place a fine-mesh strainer over a bowl. Crack the egg directly into the strainer to allow the loose, watery egg whites to drain away.

Gently transfer the strained egg from the strainer into a small ramekin or bowl.

In a small saucepan, bring water to a gentle simmer over medium heat. Add a touch of vinegar to the water.

Using a spoon, create a gentle swirl in the simmering water.

Slowly and carefully lower the ramekin to the water's surface and slide the egg into the center of the swirl.

Cook for about 2 minutes, or until the whites are set but the yolk is still runny. Ensure the water maintains a gentle simmer and does not come to a rolling boil.

Using a slotted spoon, carefully lift the poached egg out of the water.

Briefly dab the bottom of the spoon on a paper towel to remove any excess water.

Plate the poached egg and season with freshly ground black pepper, red pepper flakes, and salt to your liking.