Poached Eggs

1. 1

   Bring 3 cups of water to a boil with the vinegar and salt in a small saucepan over high heat.

2. 2

   Crack an egg into a cup and slide the egg gently into the water.

3. 3

   Crack another egg into the cup and while the water returns to a boil, slide this egg into the water as well.

4. 4

   Repeat with the third egg.

5. 5

   When the water returns to a boil, reduce the heat to low and simmer until the eggs are set.

6. 6

   Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes.

7. 7

   (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.)

8. 8

   Drain on paper towels.

9. 9

   Poached eggs can be made ahead and immersed in a bowl of water in the refrigerator.

10. 10

    Reheat by immersing briefly in simmering water.

* Per serving · 4 servings · Values may vary.

No additional tips available.