In a shallow dish, combine the vinegar, paprika and garlic powder and whisk until dissolved. Carefully crack the eggs into the dish with the vinegar and let stand 5 minutes.
Meanwhile, fill a wide pot approximately 3 inches deep with water. Bring the water to a simmer and season to taste with salt. Adjust the heat so the water maintains a simmer.
Carefully lift the eggs from the vinegar mixture with a slotted spoon and place into the simmering water. Cook the eggs until just firm, 3 to 4 minutes. Lift eggs out with a slotted spoon and gently blot with clean paper towels to remove excess moisture. Serve immediately (see Cook's Note).
Poached eggs may be held in cold water until ready to serve: transfer cooked eggs to ice water until cool. Reheat chilled eggs in simmering water for 10 seconds before serving.
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