Poached Eggs

One of the easiest ways to fix an egg

By Jeanne Ambrose

Photography by Mitch Mandel

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2 teaspoons distilled white vinegar
Pinch of sea salt
4 to 8 eggs (1 or 2 large eggs per person)

1. Fill a large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer. The vinegar helps the whites to set up quickly.

2. Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks. Use a slotted spoon to remove the eggs from the cooking bath, and trim away any shreds of white to leave a nicely formed egg.

3. Plate immediately.

Makes 4 servings

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