Recipe information
Total Time
15 min
Yield
Makes 2 to 4 servings
Ingredients
1
teaspoon vinegar
4
very fresh large eggs
Need to make a substitution?
Preparation
Step 1
Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.
Step 2
Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.