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“There are lots of ways to poach an egg. We tried 'em all. This was the winning method.”
4 large eggs
¼ cup distilled white vinegar
1Break each egg into a small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.
2Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.
3Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.
The poaching pot is much easier to clean if it's still warm from cooking.
Food Safety Note: If salmonella is a concern in your area, be sure to cook your eggs until hard set.