Poached Eggs

Poached Eggs
Yield
2eggs
Yield
2eggs
Poached Eggs
Yield
2eggs
Yield
2eggs
Ingredients
  • 3quarts wateror as needed
  • 2tablespoons distilled white vinegar
  • 1teaspoon coarse salt
  • 2large eggs
Yield:
Instructions
  1. Combine the water, vinegar, and salt in a deep pan over medium heat and bring to a gentle simmer. (There should be enough water to fill the pot to a depth of about 3 inches. )
  2. Break each egg into a clean cup, and carefully slide each egg into the simmering water.
  3. Cook until the whites are set and opaque, about 3 minutes.
  4. Remove the eggs from the water with a slotted spoon and blot them on absorbent toweling.
  5. Serve the eggs immediately.
To prepare the eggs in advance:
  1. Once eggs are poached, transfer them to a bowl of ice water to cool them rapidly.
  2. Store directly in the water in the refrigerator until needed.
  3. To warm poached eggs, lower them into simmering water for about 30 seconds, blot as directed above, and serve.