Poach Eggs that NEVER Fail (Great!)

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Epicurious 101: youtu.be/mrq3iZcvHAw?si=sVfEyFRL9eoNDsNi

eggs

1 cup water

1 cup vinegar

salt & pepper to taste

Mix together the water and vinegar in bowl.

Break as many eggs as you want, just make sure they are not super crowded. Every once in a while, swirl the eggs/solution around gently to make sure solution gets on all parts of the eggs.

Let soak for about 10 minutes.

While waiting, Bring a pot with 3 to 4 inches water to a very low simmer. Just enough to see steam coming off water and bubbles on the bottom of pan.

When whites turn opaque white, they are ready to cook. Using a ladle, tilt the bowl to gently scoop out an egg. Drain off excess liquid (a little is okay) and gently lay spoon down into hot water and slip into the water. Repeat for each egg.

Cook for 2 to 3 minutes to the doneness you desire. You can use a slotted spoon to left one up and touching to test resistance for doneness. Whites should be set but yolk is soft.

Once done, using a slotted spoon, remove eggs and briefly blot egg on a cloth towel (not paper towel) and then move to plate.

Salt and Pepper the eggs after they come out of the water.

To serve a larger quantity at one time, you can undercook slightly and put in pan with a little bit of water at the bottom and cover with foil. When ready to serve, place in a preheated 350° oven for 2 to 3 minutes just to warm up the eggs.

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