Poached Eggs

What You'll Need

• one teaspoon champagne vinegar
• 1/2 teaspoon salt
• tow eggs, as fresh as possible

How to Make It

1. Fill a bowl with ice water.
2. Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt.
3. Bring to a gentle, slow simmer and reduce heat to low.
4. Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water.
5. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking.
6. Cook until white is firm and yolk is runny, about 6 minutes.
7. Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process.
8. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon.
9. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.