Poached Eggs

Ingredients

• 8 large eggs
• 1½ qt water
• 2 C vinegar

Directions

1. Boil Water: Bring a large saucepan of water to a boil.
2. Add Eggs: Crack eggs one at a time into a small cup, then gently slip into the boiling water without breaking the yolks.
3. Simmer: Reduce to a gentle simmer and cook 3-4 minutes, nudging eggs occasionally for even cooking.
4. Hold: Remove with a slotted spoon and place in cold water until ready to serve.
5. Use: Ideal for Eggs Hussarde and Eggs Benedict.