Recipe from my favorite food magazine Cooksillustrated.com
Published May 1, 1997.
SERVES 2, TWO EGGS EACH
Poached eggs take well to any number of accompaniments. Try serving them on a bed of grated mild cheddar or Monterey Jack cheese or creamed spinach; in a pool of salsa; on a thick slice of tomato topped with a slice of Bermuda onion; on a potato pancake; or simply with plain buttered toast.
- 1teaspoon table salt plus more to taste
- 2tablespoons white vinegar
- 4large eggs , each cracked into a small handled cup
- Ground black pepper
1. Fill 8- to 10-inch nonstick skillet nearly to rim with water, add 1 teaspoon salt and the vinegar, and bring mixture to boil over high heat.
2. Lower the lips of each cup just into water at once; tip eggs into boiling water, cover, and remove from heat. Poach until yolks are medium-firm, exactly 4 minutes. For firmer yolks (or for extra large or jumbo eggs), poach 4 1/2 minutes; for looser yolks (or for medium eggs), poach 3 minutes.
3. With slotted spoon, carefully lift and drain each egg over skillet. (Can be dropped into ice water and refrigerated up to 3 days; see related Quick Tip: “Storing Poached Eggs.”) Season to taste with salt and pepper and serve immediately.