Poached Eggs

By mirelsonp

Ingredients

• 8 large eggs

Details

Servings 8

Preparation

Step 1

Fill a side suacepan or saute pan with water to about two inches. Bring it to a gentle simmer-not a rolling boil, which toughens and twists the whites. Add a few teaspoons of vinegar, which help eggs keep their shape.

Crack eggs (fresh ones won't spread as much) into small ramekins or custard cups. Gently pour the eggs into the pan. Cook three minutes (the whites should be set and the yolks still creamy), then remove carefully with a slotted spoon. Drain a few seconds.

Eggs can be kept overnight in a bowl of water and gently reheated.