Like poached eggs, I do with smoked salmon and cappers.
https://downshiftology.com/recipes/hollandaise-sauce/

kv

 

I like poached eggs too I have tried all the fancy gizmos for cooking them but the best way for me is still simply cracking them into a pot of boiling water, with a little salt added.

 

Small amount of vinegar also.

 

Small amount of vinegar also.

Yes, a little acidity in the water causes the egg white albumen to solidify a little faster. A crucial part of the process, IMHO.

 

Yes, a little acidity in the water causes the egg white albumen to solidify a little faster. A crucial part of the process, IMHO.

I prefer the taste without the vinegar.

 

Actually the amount you need does not really affect the taste, just don't over-do it.

 

…make sure you stir the water in a fast circle, before cracking the egg in the middle. Keeps the white from forming thin threads or sheets.