Poached Eggs

1. 1

   Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar.

2. 2

   Gently crack each egg into a custard cup.

3. 3

   Lower each cup into the water until it touches bottom and gently pour in the egg.

4. 4

   Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature.

5. 5

   Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate.

6. 6

   Trim the edges of the white with the side of a spoon and serve immediately.

7. 7

   Eggs may be stored in ice water in the refrigerator for up to 8 hours.

8. 8

   Reheat in hot water for 1 minute before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.