Poached eggs are notoriously difficult to get right, as they often involve complex cooking methods that can end in a soggy mess if done incorrectly.
One of the most popular methods for poaching involves using white vinegar in boiling water to help the egg stay intact when you submerge it, but even that isn't fool-proof - and now one Michelin-star chef is telling people to ditch the vinegar for good.
Paul Foster, who is the owner of the fine dining restaurant Salt, shared a viral video online in which he taught cooking fans a hassle-free way to nail poached eggs every time without ever having to break out the vinegar.
