Poached Eggs

Fresh eggs

1 - 2 tsp vinegar

Shallow sauce pan cover

slotted spoon

Directions:

1. Bring water to almost boiling

2. Add 1 - 2 tsp vinegar. This helps egg whites to congeal easily

3. Working on eggs one by one, crack an egg into a small cup, then place cup near the surface of the hot water and gently drop egg into water. With spoon, nudge the egg whites closer to their yolks. Helps hold whites together.

4. Turn off heat. Cover. Let it sit 4 min, untill whites cooked

5. Lift eggs out of pan with a slotted spoon

One trick to make eggs stay cotained is to take a ring from mason jar and place in the pan. Drop egg over jar ring and turn off heat and cover OR use egg poacher