Poached Eggs

I grew up using a metal poaching gadget that fit into a skillet. Here's an old way that turns out delightful, creamy poached eggs. Thank you, Julia Child, for the lesson! Find a delicious breakfast dish that uses poached eggs HERE.

2-3 quarts water
1 tablespoon cider vinegar (optional)
4 eggs (fresh is best)
sea salt and ground black pepper

In a medium saucepan, bring water to a simmering boil, adjusting temperature as needed to maintain a light boil. If you don't have fresh eggs, it is recommended that you add vinegar to the water, to help keep the egg from scattering into a horrible mess. Crack eggs, one-at-a-time, into a small bowl and carefully slip egg into the water. Repeat with remaining eggs. Allow to cook for 4-6 minutes, until you have the consistency of yolk that you desire. Remove from water with a slotted spoon and allow to drain on a paper towel before serving. Season with sea salt and pepper. Serve with toast and bacon.

*I have found that if I spray the saucepan with a light cooking spray before adding the water, clean-up is swift and easy.
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