Poached Eggs

Ingredients

• 1 tsp table salt plus more to taste
• 1-2 tbsp white vinegar
• 4 large eggs
• Ground black pepper

Directions

1. Fill medium skillet with water. Add 1 teaspoon salt and the vinegar. Bring to boil over high heat.
2. Crack eggs into cups with handles or small bowls. 1 or 2 eggs per cup. Dip cups just into water and slide eggs into boiling water, cover, and remove from heat. Poach until yolks are medium-firm for 4 minutes. For firmer yolks (or for extra large or jumbo eggs), poach 4 1/2 minutes; for looser yolks (or for medium eggs), poach 3 minutes.
3. Carefully remove eggs with slotted spoon and drain over skillet. Season to taste with salt and pepper and serve immediately.