MAKES 4
To get four eggs into boiling water at the same time, crack each into a small cup with a handle. Holding two cups in each hand, lower the lip of each cup just into the water and then tip the eggs into the pan.
Table salt |
|
2 |
tablespoons distilled white vinegar |
4 |
large eggs, each cracked into a small handled cup (see note) |
Ground black pepper |
1. Fill an 8- to 10-inch nonstick skillet nearly to the rim with water, add 1 teaspoon salt and the vinegar, and bring the mixture to a boil over high heat.
2. Lower the lip of each cup just into the water; tip the eggs into the boiling water, cover, and immediately remove the pan from the heat. Poach the eggs for 4 minutes for medium-firm yolks. (For firmer yolks, poach for 4½ minutes; for looser yolks, poach for 3 minutes.)
3. With a slotted spoon, carefully lift and drain each egg over the skillet. Season with salt and pepper to taste and serve.