Total Time:4 mins
Prep Time:1 mins
Cook Time:3 mins
Serve on buttered toast for a “regular” Sunday breakfast or make Eggs Benedict or Eggs Florentine for a “special” occasion! The eggs should be cold & as fresh as possible.
- water (1 1/2-inch in bottom of pot or a deep skillet)
- 2 tablespoons vinegar
- 8 eggs
Pour 2 tablespoons of vinegar into the poaching water.
Crack open eggs one at a time, into a small bowl.
Bring the water to a boil, then reduce temperature.
When water reaches a gentle simmer, pour egg into a ladle.
Gently transfer eggs into simmering water.
The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
Poach the eggs for 3 minutes spooning the simmering water over the eggs.
When the whites become opaque and feel firm to the touch they are done.
Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.