Active Time

　　5 min

　　Total Time

　　15 min

　　

Ingredients

Makes 2 to 4 servings

　　1 teaspoon vinegar

　　4 very fresh large eggs

　　

Step 1

Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.

　　

Step 2

Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.

　　Cooks' notes:

　　•Poached eggs keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels.

　　•The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.