Poached Eggs

• • eggs

  • salt (sea or kosher)

  • 1 tsp white vinegar per cup of water (or lemon juice)

Note: Always use fresh eggs. If you can't see the difference between the "thick" white and the "thin" white, the yolks will probably break in the pan.

Directions

• 1. Half-fill a saucepan with water, add 1 tsp vinegar per cup of water

  2. Bring water to boil, reduce to just below simmering

  3. Break eggs into individual egg cups or ramekins

  4. Form a vortex in the water by stirring vigorously in a circular motion

  5. Gently decant each egg, by semi submerging the cup before tilting, into the center of the vortex.

  6. Drain on a paper towel to get rid of excess water.

  7. Eggs can be held in ice water, then reheated in hot water.