Poached Eggs
By: Anonymous
Published: Saturday, February 13, 2010 - 3:44am

Ingredients




8 eggs
2 teaspoons vinegar, white
water

Preparation

1 Heat water in a pan large enough to hold and just submerge the eggs 2 (a roasting tray or large fry pan is ideal), add vinegar, and bring to poaching temperature (not quite boiling). 3 Gently break each egg onto a saucer and slide into the water ( they should be completely submerged) and cook to desired degree, 3-4 minutes for soft yolk. 4 Allow enough time that eggs can hold their shape when removed from water and try not to disturb them too much during cooking. 5 Lift out gently with a slotted egg slice or spoon and drain on a teatowel. 6 Use the freshest eggs possible.