Poached Eggs
8 large eggs
1 1/2 quarts water
2 cups vinegar
Bring the water to a boil in a large saucepan. Crash the eggs one at
a time and drop them gently into the boiling water, being careful not
to break the yolks. Simmer for 3 to 4 minutes, moving the eggs
several times with a spoon to cook them evenly.
When firm, remove the eggs from the water with a slotted spoon and
place in a pan filled with cold water until serving.
Serves 4.
|
|
|
|
|
![[]](../../../images/bracket.gif){kind=small}
![[]](../../../images/bracket1.gif){kind=small}