Poached Eggs

Ingredients

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

Directions

1. Bring the water to a boil in a large saucepan.
2. Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks. It is a good practice to break the eggs into a demitasse cup or similar container first. This makes it easier to introduce them into the boiling water.
3. Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.
4. When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving.
5. This makes the perfect egg for Eggs Hussarde and Eggs Benedict.