Poached Eggs

Directions

1. 1
   Bring 3 cups of water to a boil with the vinegar and salt in a small saucepan over high heat.
2. 2
   Crack an egg into a cup and slide the egg gently into the water.
3. 3
   Crack another egg into the cup and while the water returns to a boil, slide this egg into the water as well.
4. 4
   Repeat with the third egg.
5. 5
   When the water returns to a boil, reduce the heat to low and simmer until the eggs are set.
6. 6
   Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes.
7. 7
   (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.)
8. 8
   Drain on paper towels.
9. 9
   Poached eggs can be made ahead and immersed in a bowl of water in the refrigerator.
10. 10
    Reheat by immersing briefly in simmering water.