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HOW TO POACH EGGS
 | In a large sauce pan, heat a quart (or more) water & add 2 tsp of salt & 1 tsp of vinegar. Heat the water to boiling & then reduce the heat to low. The water should not be boiling or bubbling when the eggs are added. Break each egg individually into a saucer & gently slide the egg into the hot water taking care not to break the yolk. Cook several eggs at a time, but don't crowd. Allow the eggs to remain in the in the water fir about 5 minutes until the whites become opaque. Remove the eggs from the pan with a slotted spoon & place on a warm plate, cover until ready to use. Trim off the ragged edges on each egg. |