Poached Eggs Technique

Instructions

1. Put water 1-1/2 inches deep in a large skillet and bring to boil.
2. Add salt and vinegar for a fimer but less shiny egg.
3. Reduce heat to a slow simmer.
4. One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.
5. Cover skillet untill egg whites coat over yolks.
6. Remove cover. Cook 3 to 5 minutes until whites are firm but yolks are still soft when touched with the back of a spoon.
7. With a slotted pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.
8. Trim away the loose thin white.
9. Place on serving plate or recipe calling for poached egg.