Vinegar-poached eggs with salt

{'text': "Poaching eggs can be a delicate process, but using vinegar helps the egg whites coagulate, resulting in a beautifully poached egg. In this recipe, we'll guide you through the steps to achieve perfectly poached eggs using vinegar and a dash of salt."}

Ingredients:

Instructions:

Tips:

- Use fresh eggs for best results, as they hold together better when poached.

- Crack the eggs into a small bowl or ramekin before adding them to the water to make it easier to slide them in gently.

- Ensure the water is at a gentle simmer, not a rolling boil, to prevent the eggs from breaking apart.

- White or apple cider vinegar works best as it has a mild flavor that won’t overpower the eggs.

- If you're poaching multiple eggs, cook them one or two at a time to avoid overcrowding the pot.

{'text': 'With these simple steps and a bit of practice, you can master the art of poaching eggs. The addition of vinegar and salt not only enhances the flavor but also helps achieve the perfect texture. Enjoy your expertly poached eggs as part of a nutritious breakfast or atop a salad for a light meal.'}