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Easy Poached Eggs

 

SERVES: 2

 

INGREDIENTS:

4 fresh eggs

2 teaspoons white rice vinegar water

 

INSTRUCTIONS:

 

In a large, wide pot add enough water to cover the eggs. Start to heat the water but do not let it boil. Add the vinegar. Carefully crack an egg into a bowl.

 

Spin the water in the pot with a spoon to cool it a little. Also the spinning water will help keep the egg together.

 

Then bring the bowl to the pot, dip below the water and slip the egg into the simmering water. If there’s room in the pot for more eggs, without them touching, then add them in at this time.

 

Use a spoon to move the egg whites closer to their yolks. Cover the pot and turn off the heat. Wait for 3 minutes then carefully remove the eggs with a slotted spoon so the water drains.

 

If you want firmer eggs then wait 4 to 5 minutes before removing them. Serve immediately.

Posted by: / August 05, 2010

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