Poached Eggs

Ingredients:

• 3 cups water
• 1/2 teaspoon vinegar
• 1/2 teaspoon salt
• 1-3 eggs

Method:

1. In a saucepan, bring the water, vinegar and salt to a low simmer over high heat.
2. Crack each egg into a large perforated spoon and let the loose white drain off, a few seconds, then slip each egg into a ramekin.
3. Turn the burner to low.  When the water returns to a simmer, reduce the heat to low and simmer (at 165˚-185˚F) until the eggs are set.  Remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.) Drain on paper towels.

Notes:

Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water before serving.