Poached Eggs

Name: Poached Eggs
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4
Ingredients: 1/2 cup distilled white vinegar; Kosher salt; 8 large eggs; Buttered toast or English muffins and tomato slices, for serving

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4

The secret to perfectly poached eggs is a bit of vinegar in the simmering water.

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4

Ingredients

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1/2 cup distilled white vinegar

Kosher salt

8 large eggs

Buttered toast or English muffins and tomato slices, for serving

Directions

Bring the vinegar, 1/2 teaspoon salt and 4 cups of water to a gentle simmer in a medium shallow pot or large skillet.
Crack an egg into a small cup and carefully slide it into the hot vinegar water. Quickly repeat with all of the eggs. Cook the eggs, turning them occasionally with a slotted spoon, until the whites are firm but the yolks are still soft, 3 to 5 minutes. Remove the eggs with a slotted spoon and briefly transfer to a kitchen towel to remove any excess water. Serve hot over buttered toast or English muffins and tomato slices.