poached eggs

Ingredients:

1-12 eggs

1 teaspoon white vinegar

English muffins, toast, grits, or sautéed spinach for serving

Directions:

Crack each egg into a slotted spoon to allow the extra liquid in the shell that creates those fly-aways to run off. Discard the run-off liquid. Place each drained egg into a shallow bowl (if you’re making several eggs at once you can double them up).

Bring a large pot with about three inches of water to a boil. Lower the heat to a faint simmer. Add one teaspoon of white vinegar. This will also help the eggs to keep their shape.

If you’re making several eggs at once prepare an ice bath in a large shallow dish.

With the water at a bare-simmer, give the water a big swirl with a slotted spoon, carefully lower each egg into the water. Simmer the eggs for two to three minutes, checking the yolks after two minutes by lifting an egg up out of the water with the slotted spoon and lightly touching the yolk with your finger to feel its firmness.

If not serving immediately, when the eggs are almost done quickly place each egg into the prepared water bath. The eggs can stay in the water, covered and refrigerated for up to 24 hours.

Right before serving bring three inches of water to a boil in a large clean pot. Lower the heat to a faint simmer.

With a slotted spoon lower each egg into the water and reheat for about 30 seconds or until warmed through. Remove each with a slotted spoon. Tap the spoon onto a folded paper towel to remove any excess water.

Serve immediately on toast, English muffins, grits, or sautéed spinach.

Makes up to 12