Poached Eggs Recipe

Directions

• Fill a dutch oven with 1L of water, heat until just below a simmer.
• Add a few dashes of white vinegar.
• Crack the eggs and gently drop them into the water, keeping the shell as close to the water as possible when dropping them in.
• With a slotted spoon, gently move the ghost like strands of white back to the yolk.
• The eggs are done when the whites are no longer transparent, and the yolks are still runny.
• Remove with a slotted spoon and gently dry off with a towel.