A delightful twist on classic poached eggs, enhanced with a touch of herbs for added flavor.
Crack the eggs into a small bowl, ensuring the yolks remain intact.
Cracking the eggs into a bowl first makes it easier to slide them into the water smoothly.
Fill a saucepan with filtered water and bring it to a gentle simmer.
A gentle simmer is key to keeping the eggs intact while poaching.
Add the white vinegar and sea salt to the simmering water.
The vinegar helps the egg whites coagulate quickly, forming a neat shape.
Stir the water in a circular motion to create a gentle whirlpool.
The whirlpool helps the egg whites wrap around the yolk for a uniform shape.
Carefully slide the eggs into the center of the whirlpool and let them cook for about 3 minutes.
Use a timer to ensure the eggs are cooked to your desired doneness.
Remove the eggs with a slotted spoon and place them on a plate lined with a paper towel to drain.
Draining the eggs on a paper towel prevents excess water from diluting your dish.
Garnish the eggs with chopped parsley and serve immediately.
Serving the eggs immediately ensures they are warm and at their best texture.
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