How to Make the Perfect Poached Egg (Without Vinegar) I haven't been a big breakfast person for most of my adult life(with the exception of my Father's pancakes).  The truth is that, most days, I'd prefer reheated pasta, cold pizza or even a hamburger to start my day.  I generally avoid such temptation but I'm not saying I don't think about it. Those days may have changed.  I've finally managed to make awesome poached eggs with repeated success.  And, like most things cooking, I've found it to be surprisingly easy. Let's start with what I don't do: vinegar.  Many who have researched poaching eggs find a common tip: add acid (usualy different types of vinegar).  The amount varies but I've seen up to a tablespoon of vinegar per cup of water.  Vinegar helps coagulate the egg and makes for an easier task -- but at a cost.  It certainly changes the taste (for those who claim it doesn't, I challenge you to drink 2 or 3 cups of water with this ratio of vinegar added to it) and I believe, with no 'real' proof that it also changes the texture.  I find it makes the egg far more rubbery. Here's a few things I've learned about the process: Crack the egg into a measuring cup in advance of the water reaching temperature.  I use as small a cup as possible -- generally this means a 1/3 cup measure.  This ensures the yolk is in tact, shells are absent and, most