of white vinegar
bowl of cold water
1 1/2 to 2 inches of water into a pot or a pan with high edges, and add a capful
of white vinegar.
your egg into a small bowl or ramekin and set aside.
4. Working quickly with a wooden spoon, create a whirlpool and slide your egg right into the
center (don't be afraid to dip the bowl or ramekin right into the water).
the egg from the hot water with a slotted spoon and place it on paper towels to
Tip: You can store poached eggs for up
to 8 hours. If you are not going to serve them immediately, place the egg in a
cold-water bath to stop the cooking processs, place them on a paper towel
to drain, and refrigerate.