Poached Eggs Recipe
- 4 large eggs
- 1/4 cup distilled white vinegar
- Break each egg into a small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.
- Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.
- Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.
