Perfect Poached Eggs (Easy Method)

Fill a medium saucepan with 4 cups of water and place it over medium heat.

Heat the water until it reaches a gentle simmer (small bubbles just breaking the surface), about 2–3 minutes.

Add 1 tablespoon of white wine vinegar and a pinch of salt to the simmering water; stir briefly to combine.

While the water is heating, crack each egg into a small cup or ramekin, taking care not to break the yolk.

Once the water is at a gentle simmer, use a spoon to stir the water in a circular motion, creating a whirlpool.

Slowly slide one egg from its cup into the center of the whirlpool; repeat with the remaining eggs, adding them one at a time to keep the water moving.

Allow the eggs to poach for 3 minutes for a runny yolk (or up to 4 minutes for a slightly firmer yolk), keeping the water at a low simmer throughout.

Using a slotted spoon, carefully lift each poached egg out of the water and place it on a paper towel to drain excess moisture.

Transfer the poached eggs to serving plates, season with additional salt if desired.

Drizzle hot sauce over the eggs to taste, or serve the sauce on the side.

Serve immediately while the yolks are still warm and runny.