Foolproof Poached Eggs

• 2 Eggs
• 3 cup Water
• 3 tbsp Vinegar
• 2 tbsp Mayonnaise
• 1 heaping teaspoon Ketchup
• 1 tsp Milk
• 1 tsp Lemon juice
• 1 Salt and pepper

1. Bring the eggs to room temperature.
2. Crack each of them into individual containers.
3. Bring the water to a boil in a pot.
4. Turn the heat down, add the vinegar, then turn it up to medium.
5. When you see small bubbles floating up from the bottom of the pan, slide the eggs from the containers into the pot.
6. Using chopsticks, shape the eggs by gathering the egg white towards the egg yolk.
7. Cook for about 3 minutes.
8. Scoop the eggs out with a ladle and transfer them into a bowl of water.
9. Drain with a paper towel.
10. Make the sauce.
11. Dish up the eggs and serve with the sauce.
12. The eggs are easier to make if you use a lot of vinegar, since the egg whites will harden faster and won't spread out too much.

eggs, water, vinegar, mayonnaise, ketchup, milk, lemon juice, salt

Taken from cookpad.com/us/recipes/143437-foolproof-poached-eggs (may not work)