How to Cook: Poached Eggs

Fill a large saucepan with water to a depth of 3 1/2 inches, adding 1 teaspoon vinegar and 1/4 teaspoon fine salt for each cup of water that you add.

Bring to a boil over medium-high heat, and then reduce heat to maintain a simmer.

Crack 1 egg into a small bowl and then carefully slip it into the saucepan from just above the water.

Working quickly, repeat with 3 more eggs, to cook 4 at once.

Gently gather up the whites around each egg with a wooden spoon, if you like.

Simmer gently, without stirring, until eggs are done to your likeness, 4 to 5 minutes.

Using a slotted spoon, carefully transfer eggs to a large, paper-towel-lined plate.

Using kitchen shears, trim off any trailing egg whites, if you like. Repeat with remaining 4 eggs.

While still warm, transfer eggs to plates, season with salt and pepper and serve.

HOW SHOULD I SERVE THEM? 
- On top of a bowl of lentils and wilted greens
- Over Roasted Asparagus with Lemon-Feta Crumble
- Break over a piece of buttered toast and top with chopped chives
- On large toast points, layered with smoked salmon and sliced green onions
- Over potato hash or rice pilaf
- Added to any green salad
- On a hamburger (Trust us, it’s delicious!)