- 4 eggs
- vinegar
ingredients
directions
1. Fill a large non-stick skillet with 3-inches of water. Add 1 tsp vinegar per cup of water. Bring liquid to a boil. Deliver the eggs to the pan with a custard cup or large spoon. Remove pan from heat and cover. Cook eggs for 5 minutes (easy), 6 minutes (medium), 7 minutes (hard). |
2. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil. |
Categories
Breakfast
