Poached Eggs

This morning I wanted eggs.  One of the nurses I work with was talking about poached eggs on my last shift, so I decided poached was the way to go.  The process is actually pretty easy.

In a small skillet or saucepan boil some water, salt and vinegar.

As soon as it boils take the pan off the heat.

Immediately, and gently, ease an egg or two into the hot water.

Slap a cover on the pan and wait patiently...no peeking!

Time out 3 minutes for runny eggs, 4 minutes for medium firm, and 4 1/2 for a firm yolk.  (I like mine runny.)

Here they are...

Fish them out with a slotted spoon.  (You may need to separate them if the stick together.)

Let them drain well that way your toast won't get soggy.

Salt and pepper them and enjoy with toast to dunk.

Eggcellent!

Poached Eggs

Ingredients

Table Salt

2 tablespoons white distilled vinegar

2 large eggs (each cracked into a separate cup)

Ground black pepper

Directions

1.  Fill a skillet or saucepan with water (near the rim for a skillet, about 2 inches for a saucepan)  Add a teaspoon of salt and the vinegar and bring it to a boil. 

2.  Remove from heat and quickly lower the lip of each egg cup into the water and tip the eggs in.  Cover and wait.

3.  With a slotted spoon, carefully lift each egg out of the water and drain.  Season with salt and pepper.