If you aren't lucky enough to have your own chickens and fresh eggs, make sure your eggs are fresh: if the egg (with the shell) drops to the bottom of a bowl full of water, it's fresh. If it floats in the middle of the bowl but stays submerged, it's ok, but not optimal. If it floats, they're really really old, and you might want to consider cleaning out your fridge a little more often. ;)
Perfect Poached Eggs
Recipe by Kelly (+T-rav)
Picture by Kelly
1/2 cup white vinegar
2 large eggs
- Fill a medium saucepan with water and turn on high heat.
- Pour 1/4 cup white vinegar into 2 small bowls and crack 1 egg into each bowl, being careful not to break the yolk. Let stand while water heats up.
- Just before the water starts to boil (before you see large bubbles) gently pour the egg and vinegar into the water. Reduce heat to medium and cook for 2 minutes (longer for firm yolk and shorter for runnier yolk).
- Using a slotted spoon, gently lift egg from water and place on a plate lined with paper towels; gently blot and trim any stringy bits of white. Season with salt and pepper and serve over buttered toast.