A Family Recipe Passed Down Through The Ages!

Poached Eggs

Servings: 2 to 4

2 tablespoons white vinegar

4 eggs

Salt and Pepper To Taste

1. Pour water to a depth of 1 inch in a heavy skillet. Stir in vinegar. Bring to a boil over HIGH heat.

2. Reduce heat to MEDIUM-LOW. Break eggs, 1 at a time, into a custard cup or sauce dish. Slip eggs into water, 1 at a time, toward edge of skillet rather than toward center.

3. Space eggs as evenly as possible in skillet. Cover and cook 4 to 6 minutes or until done to your taste.

4. With a slotted spoon, remove eggs. Season to taste with salt and pepper; serve immediately.

5. To poach more than 1 batch of eggs, use fresh water for each batch. Otherwise, egg white from previous batch will make liquid boil over.  

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mauren

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mauren
www.skilch.com

Monday 12 March 2012, 20:32

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