Poached Eggs

Perfect poached Eggs

Cold water
2 to 3 tablespoons white vinegar
1 teaspoon salt
6 large eggs at room temperature

Pour 1-1/2 inches of water into a large skillet. (A 10-by-2-1/2-inch stainless steel pan works well.) Add vinegar and salt; bring to a boil.

Crack eggs, one at a time, into a saucer or individual cups.

Gently slip eggs into water. (Keep water at a simmer once all the eggs are added.) Simmer 3 to 3-1/2 minutes, or until whites are set and yolks are still soft. Simmer for barely 3 minutes if you plan to hold them for later use. (See note below.)

Lift the eggs from the water with a slotted spoon; drain on several layers of paper towels.
If the eggs look a bit shaggy, you may trim the whites with a knife to form perfect circles.

Serves 3 to 6.

Make-ahead note: Eggs may be poached a day ahead of time and held in the refrigerator until just before serving.

After eggs have been poached (following recipe above), use a slotted spoon to remove them from the pan and place them in enough cool water to cover, and then refrigerate them. When ready to serve, use a slotted spoon to carefully lift eggs into a skillet of simmering salted water and heat for about 30 to 45 seconds.

This method is especially helpful if you plan on serving poached eggs in any quantity for, say, a large brunch.