Poached Eggs

• 1 teaspoon salt
• 1 teaspoon white or cider vinegar
• 2 eggs

1. Bring about an inch of water to a boil in a deep, small skillet, add the salt and vinegar, and lower the heat to the point where it barely bubbles.
2. One at a time, break the eggs into a shallow bowl and slip them into the water.
3. At this point, cover the skillet or begin to spoon the water over the tops of the eggs.
4. Cook for 3 to 5 minutes, just until the white is set and the yolk has filmed over.
5. Remove with a slotted spoon.
6. (Poached eggs can be handled as long as you are careful; to reheat them, dip into a saucepan of simmering water for 30 seconds.)

salt, white, eggs

Taken from www.epicurious.com/recipes/food/views/poached-eggs-386417 (may not work)