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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 2 |
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The fresher the eggs the better this works. Ingredients:
water |
2 teaspoons salt (optional) |
1 tablespoon white vinegar (optional) |
4 eggs, very fresh |
salt |
pepper |
Directions:
1. Put water 1-1/2 inches deep in a large skillet and bring to boil.
2. Add salt and vinegar for a fimer but less shiny egg.
3. Reduce heat to a slow simmer.
4. One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.
5. Cover skillet untill egg whites coat over yolks.
6. Remove cover. Cook 3 to 5 minutes until whites are firm but yolks are still soft when touched with the back of a spoon.
7. With a slotted pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.
8. Trim away the loose thin white.
9. Place on serving plate or recipe calling for poached egg.
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