Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.

Ingredients

water↗
1 1/2-inch in bottom of pot or a deep skillet
vinegar↗2 tablespoons
eggs↗8

Step-by-step instructions

1
Pour 2 tablespoons of vinegar into the poaching water.
2
Crack open eggs one at a time, into a small bowl.
3
Bring the water to a boil, then reduce temperature.
4
When water reaches a gentle simmer, pour egg into a ladle.
5
Gently transfer eggs into simmering water.
6
The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
7
Poach the eggs for 3 minutes spooning the simmering water over the eggs.
8
When the whites become opaque and feel firm to the touch they are done.
9
Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
10
Serve immediately.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App