- 3 cups water
- 1/2 teaspoon white vinegar
- 1/2 teaspoon salt
- 3 large eggs
Bring 3 cups of water to a boil with the vinegar and salt in a small saucepan over high heat.
Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and while the water returns to a boil, slide this egg into the water as well. Repeat with the third egg. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.)
Drain on paper towels. Poached eggs can be made ahead and immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water.
Recipe adapted from Emeril's New New Orleans Cooking, by Emeril Lagasse, published by William Morrow, 1993
Recipe courtesy of Ellie Krieger