1. In a straightsided skillet, bring about 2 inches of water to just above a simmer, but not a rolling boil. A pan with straight sides makes it easier to neatly slide eggs into the water.
2. Add 4 Tbsp white wine vinegar (1 Tbsp per egg) to keep the whites from getting stringy.
3. Crack 1 egg into a small cup. Holding the cup as close to the surface of the water as possible, gently slip it into the simmering water. Do the same with 3 more eggs. Cook for about 2 minutes. When the whites are opaque and firm, remove using a slotted spoon.
4. If not serving immediately, cover the eggs with cold water and refrigerate. When you're ready to serve, use a slotted spoon to transfer them to a bowl of very hot water for 15 minutes to warm them up.
Visit Parade.com/poached to learn the easy way to poach a dozen eggs at once.
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