POACHED EGGS (four)
1 tablespoon cider vinegar
- If you have a poaching pan, bring water and vinegar to a gentle simmer in the pan. Place the egg insert in the pan, and carefully break the eggs into four of the cups. Cover and poach 2-1/2 to 3 minutes and remove promptly. Run a small. Sharp knife around the edge of the cup and unmold.
- If you do not have a poacher, fill a nonstick skillet with water. Add the vinegar and bring to a gentle simmer. Break an egg into a teacup and gently slide it into the simmering water. Cook for 2-1/2 to 3 minutes and remove promptly with a slotted spoon. Poach the remaining eggs in the same manner. (The vinegar helps the egg white hold a round shape).
from Julee Rosso and Sheila Lukins, The New Basics Cookbook