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Poached Eggs

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Fill a heavy saucepan with 4 cups of water and add:
1 ½ tablespoons white vinegar
Heat to just below a simmer and slide in:

4 eggs cracked from their shells

Poach for 3 ½ to 4 minutes.  Use a slotted spoon to remove them from
the water. 

Serve on buttered toasted white bread or buttered toasted English muffin.

(adapted from Alice Waters – The Art of Simple Food) 

 

 

 

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