Author: The American Culinary Federation
128 fluid ounces, Water
1 fluid ounce, Distilled white vinegar
1 tablespoon, Salt
20 each, Eggs
- Combine the water, vinegar, and salt in a deep pan and bring to a bare simmer.
- Break each egg into a clean cup, reserving any with broken yolks for another use. Carefully slide each egg into the poaching water. Cook for about 3 minutes, or until the whites are set and opaque. Remove the eggs from the water with a slotted spoon, blot them on absorbent toweling, and trim the edges if desired. The eggs are ready to serve now, or may be properly chilled and held for later service. Serve the hot eggs at once on heated plates.