Poached Eggs
Serves 2
Ingredients
Salt and pepper
2 tablespoons white vinegar
4 large eggs, each cracked into small handled cup
Instructions
To get 4 eggs into boiling water at the same time, crack each into a small cup with a handle. Holding two cups in each hand, lower the lip of each cup just into the water and then tip the eggs into the pan.
- Fill 8- to 10-inch nonstick skillet nearly to rim with water, add 1 teaspoon salt and vinegar, and bring to boil over high heat.
- Lower lip of each cup just into water at once; tip eggs into boiling water, cover, and remove from heat. Poach eggs for 4 minutes for medium-firm yolks, 4-1⁄2 minutes for firmer yolks, or 3 minutes for looser yolks.
- With slotted spoon, carefully lift and drain each egg over skillet. Season with salt and pepper to taste and serve immediately.
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