Poached Eggs
serves 2
Poached eggs are simple and delicate. Serve them on buttered toast or English muffins, use them to make Eggs Benedict or Eggs Florentine, or serve them with sautéed spinach, braised asparagus, boiled potatoes or to top a salad made with bitter greens like frisée.
1 tablespoon white vinegar
4 eggs
prep: 10 minutes
total: 10 minutes
large sauté pan
slotted spoon
1. Fill a sauté pan with water and set over medium heat. Once it gently boils, add the vinegar and carefully crack the eggs into the water one by one. Using a spoon, gently push the boiling water over the yolk until the outer coating becomes an opaque white color.
2. Lift out of the water with the slotted spoon and sprinkle generously with salt and pepper. You can serve the eggs immediately, or reserve on paper towels and reheat when ready to use by plunging them briefly in boiling water.
