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Ingredients
- 1 teaspoon salt
- 1 teaspoon white or cider vinegar
- 2 eggs
Method
- Bring about an inch of water to a boil in a deep, small skillet, add the salt and vinegar, and lower the heat to the point where it barely bubbles.
- One at a time, break the eggs into a shallow bowl and slip them into the water.
- At this point, cover the skillet or begin to spoon the water over the tops of the eggs.
- Cook for 3 to 5 minutes, just until the white is set and the yolk has filmed over.
- Remove with a slotted spoon.
- (Poached eggs can be handled as long as you are careful; to reheat them, dip into a saucepan of simmering water for 30 seconds.)
