Poached Eggs… the real way

22 Oct

Fill whatever pan will hold enough eggs for you with about an inch of water, add a tablespoon of vinegar.

Heat it to a simmer.

Crack your eggs in to the water.  If they’re not fresh the whites will float around a bit, but a fresh egg should stay in a nice little lump.

When the white is all solid it’s done.  Super simple!

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