• eggs
  • water
  • 1/2 tsp vinegar

Poaching eggs can be tricky but if you follow these steps, yours will turn out perfectly.  Make sure to start with fresh eggs; they hold their shape better.  Check the egg cartons to find one with the latest date posted.

Directions:

  1. Pour water to a depth of 3 inches in a large saucepan.  Bring to a boil; reduce heat, and maintain at a light simmer.
  2. Add 1/2 tsp vinegar.  Break eggs into a saucer and slip into water, one at a time.  Simmer 3 to 5 minutes or to desired degree of doneness.
  3. Remove eggs with a slotted spoon and place spoon on top of dish towel to absorb excess water.  Trim edges, if desired.
  4. Note:  You can poach eggs in advance if you wish.  Place the cooked eggs in ice water and refrigerate them.  Before serving, drain the eggs, and place in boiling water for 45 seconds.  Drain and serve immediately.

Source:  Cynthia Ann Briscoe, Southern Living

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