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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
1 teaspoon vinegar |
4 very fresh large eggs |
Directions:
1. Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.
2. Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.
3. Cooks' notes: Poached eggs keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels. The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
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