Poached Eggs

1. In a 10-inch skillet, bring the water and vinegar to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water).

2. Break an egg into a cup. Hold the lip of the cup close to the water and slip the whole egg into the water at once. (This keeps the egg white from spreading.)

3. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove them from the skillet, letting the water drain from the eggs. Season to taste with salt and pepper.

Make-Ahead Tip:

Prepare as directed, except place cooked eggs in a bowl of cold water. Cover and chill for up to 1 hour. To reheat eggs, in a saucepan bring water to simmering. Using a slotted spoon, slip eggs into the simmering water and heat about 2 minutes. Remove with a slotted spoon.

Poaching pan directions:

Lightly grease each cup of an egg-poaching pan. Place poacher cups over the pan of boiling water (water should not touch bottoms of cups); reduce heat to simmering. Break an egg into a measuring cup. Carefully slide egg into a poacher cup. Repeat with the remaining eggs. Cover and cook for 4 to 6 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Run a knife around edges to loosen eggs. Invert poacher cups to remove eggs.

Freshness Check

A fresh egg poaches best. Put yours to the test: Place one in a glass of water. A fresh egg lies flat. If the wider end floats up, the egg is old. (The white evaporates through the porous shell as the egg ages, leaving an air pocket in the wide end.)