Easy Method for Poaching Eggs

Here's my favorite easy method for perfect poached eggs. Try to use the freshest eggs you can find. Wonderful over toast or serve French style atop a salad, with my Easy Hollandaise Sauce Easy Hollandaise Sauce, or in my California Eggs Benedict California Avocado Eggs Benedict With Chipotle Hollandaise. I hope you enjoy!

• Ready In: 6 mins
• Serves: 4
• Yields: 4 poached eggs

Ingredients

• 4  eggs
• 2  teaspoons white vinegar
•  water

Directions

1. Bring a large wide saucepan two-thirds-filled with water to a boil, then add 2 teaspoons white vinegar.
2. Bring the water to a boil again, then lower the heat to a bare simmer.
3. Working one egg at a time crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.
4. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.
5. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.