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    Eggs: Poached Eggs


    Source of Recipe


    Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)

    Recipe Link: http://wywahoos.org/wahoos/cookbook/cover.htm

    List of Ingredients




    2 large eggs
    1/2 tsp salt
    1 Tb white vinegar
    Boiling water
    1 tsp cooking oil or Pam spray
    Toast

    Recipe



    Using a tiny amount of oil or Pam spray, oil the bottom of a flat bottomed sauce pan so the eggs won't stick to it. Fill pan with water at least 3 inches deep and add salt and vinegar. A small amount of vinegar keeps the eggs from spreading in the pan. Bring the water to a low boil. Break each egg into a cup and slip the egg into the water carefully so it stays together. Cook 2-3 minutes until the egg white is completely set and the yolk remains soft. Remove with a pancake tu rner or a slotted spoon, allowing the egg to drain thoroughly. Serve on buttered toast. If you have a number of eggs to make for company, you can keep them warm in a bowl of warm water.

 

 

 

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