Perfect Poached Egg

1. Boil a pot of water over high heat.
2. While the water is heating, crack eggs one at a time into a fine mesh sieve to remove the thinner, more liquidy white (tap the sieve against a bowl to encourage the liquid white to release); transfer the eggs into individual small bowls or ramekins.
3. Once the water has reached a boil, add 1 tsp vinegar (which will help the white stay together), turn off the heat, and swirl the water gently with a spoon to create a gentle vortex; plop the eggs into the middle of the vortex one at a time.
4. Cook the egg for 4 minutes (keeping the water moving gently with a spoon) and then remove with a slotted spoon and enjoy!