Poached Eggs

Directions

1. 1
   Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar.
2. 2
   Gently crack each egg into a custard cup.
3. 3
   Lower each cup into the water until it touches bottom and gently pour in the egg.
4. 4
   Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature.
5. 5
   Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate.
6. 6
   Trim the edges of the white with the side of a spoon and serve immediately.
7. 7
   Eggs may be stored in ice water in the refrigerator for up to 8 hours.
8. 8
   Reheat in hot water for 1 minute before serving.