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Ingredients:
| eggs | |
| white (distilled) vinegar | |
| water | |
| deep saute pan | |
| large spoon | |
| slotted spoon |
Directions:
In a deep saute pan, fill nearly to the top with water. Pour a bit of White Vinegar into that (about 1/4 to 1/2 cup or more). White Vinegar helps the white of the Egg to form. Bring to a boil.
Carefully crack Egg on side of pan, open and add it as close to the boiling water as you can. You DON'T want to plop it, but rather, gracefully pour the Egg into the pan. With a large spoon, pour a bit of the boiling water over the top of the Egg, pulling the edges of the forming white around and over as well. You don't want it to stick to the bottom of the pan.
Poached Eggs take about 2 minutes. If you boil longer, it won't be soft in the middle. After 1 minute, carefully flip the Egg over, and keep adding a bit of the boiling water over the top of the Egg.
After another 1 minute (2 minutes total cooking time), remove with a slotted spoon and plate.
Take previously baked and refrigerated Potatoes, peel and cut up. Dice a small amount of Green Peppers & Onions. Saute all in a bit of Butter, Oil or Bacon fat until lightly browned. Top with Eggs.
You can also make Eggs Benedict which is slices of Canadian Bacon or Ham that is quickly fried and put on top of a buttered English Muffin, topped with Poached Egg and then Hollandaise sauce (use the mix in the envelope; made according to pkg directions) poured over all.
Eggs Florentine is the same as Eggs Benedict except you use diced (frozen and defrosted OR fresh diced) Spinach sauteed in a bit of Butter instead of Canadian Bacon. This is also topped with Hollandaise.
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