4 eggs

1 tablespoon cider vinegar


1.  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.

2.  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

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