Directions
- 1Crack eggs into a fine mesh strainer to remove loose whites.
- 2Place strained eggs in small ramekins.
- 3In a shallow pot, bring 3 inches of water to a simmer with a splash of vinegar. Gently swirl the water.
- 4Gently drop the eggs from ramekins into the simmering water, one at a time, swirling after each addition.
- 5Let the whites set, gently lifting the eggs from the bottom as needed to prevent sticking.
- 6Remove the eggs from the water when the whites are set but the yolks are still jiggly.
- 7Dry the poached eggs on a paper towel and then plate them.
Ingredients
- 3 eggs
- 3 inches water
- 1 splash vinegar
Equipment
fine mesh strainersmall ramekinsshallow potspoon
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