Steps: |
| -Fill a 12-inch skillet with water nearly to the rim with water. (Learn How) |
| -Add the vinegar and 1 teaspoon of salt and bring to a boil over high heat. |
| -Meanwhile, crack 4 eggs into 4 teacups. |
| -Reduce the water to simmer, lower the rims of the teacups into the water and gently tip the eggs intop the skillet simunltaneously. |
| -Remove from heat, cover and poach eggs for 5 minutes. |
| -With a slotted spoon, gently lift the eggs from the water and drain. Fringed edges may be trimmed away for a more attractive appearance. |
| -Season with salt and pepper. |
| -Repeat with the other 4 eggs. |
Pairs With: |
| Hollandaise/Bernaise Sauce |
|
|
