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Foolproof Poached Eggs

Source of Recipe

From "Scratch" by Maria Rodale


Recipe Introduction

"Poached eggs are one of my favorite breakfast memories from childhood. The eggs were poached in water with a dash of vinegar and the toast still had lumps of butter on it that hadn't melted yet. Plus, my mom would cut it up into little bite-size pieces. This is my re-creation of that memory."

List of Ingredients

◦ 1 tablespoon apple cider vinegar
◦ 2 large eggs
◦ Buttered toast, for serving
◦ Salt and freshly ground black pepper
◦ Chopped chives, for serving (optional)


Recipe

In a small saucepan, bring 4 cups of water to a boil over high heat. Reduce the heat to a gentle simmer and add the vinegar. (The vinegar will help the eggs set.)

Crack an egg into a small bowl. When the water is at a simmer, slip the egg into the water and gently stir the water (this will help create a nice round shape). Repeat with the second egg.

Cook the eggs for 2 minutes for cooked whites and runny yolks. Remove from the water with a slotted spoon and drain on paper towels. Serve the eggs on buttered toast and season with salt and pepper to taste. You can sprinkle some fresh chives on them, if you like.

Serves 1