Ingredients
1 quart of water
1 tablespoon white vinegar
6 large eggs
Preparation
Over medium low heat bring water and vinegar to a soft simmer.Carefully crach the eggs open and ladle the eggs one at a time in the simmering water being carefull not to break the eggs, cook for 2 to 3 minutes and remove with a slotted spoon. Serve emediatly or let the poached eggs rest in a water bath for up to 6 hours.
