Poached Eggs

1. 1

   Bring about an inch of water to a boil in a deep, small skillet, add the salt and vinegar, and lower the heat to the point where it barely bubbles.

2. 2

   One at a time, break the eggs into a shallow bowl and slip them into the water.

3. 3

   At this point, cover the skillet or begin to spoon the water over the tops of the eggs.

4. 4

   Cook for 3 to 5 minutes, just until the white is set and the yolk has filmed over.

5. 5

   Remove with a slotted spoon.

6. 6

   (Poached eggs can be handled as long as you are careful; to reheat them, dip into a saucepan of simmering water for 30 seconds.)

* Per serving · 4 servings · Values may vary.

No additional tips available.