There's much debate over how to perfectly poach an egg.
The perfect poached egg? It has a runny-but-thick, drippy yolk encased in soft, smooth whites. Some swear adding a dash of vinegar to the simmering pot will help the egg properly solidify. Other say swirling the water in a counter-clockwise motion is key.
What we've never known, until now, is what that egg looks like while it's congealing into a delight that pairs impeccably with a plain piece of toast.
The verdict? It's a symphony. It's rhythmic. It's near magic. If you've got the urge to join a poached egg in a ballroom waltz, here are some recipes that might get close:
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