1. Bring a large pot of water to a low boil over medium heat.

2. Crack the egg into a fine mesh strainer over the sink and gently shake to drain any loose egg whites. Transfer the strained egg to a small bowl.

3. Add the vinegar to the pot and stir the water continuously in a circular motion to create a whirlpool. Carefully pour the egg into the center of the whirlpool and cook until the whites are opaque, about 3 minutes. Using a slotted spoon, transfer the egg to a paper towel lined plate (see Note).

4. Store refrigerated in water for up to 1 day. When ready to eat, add to boiling water and cook until warm, about 30 seconds.

Note: You can poach up to 4 eggs at once! Just be sure to add each egg separately and that they don’t touch once cooking.