Drop an egg into water. If it sinks. it’s fresh. If it stays submerged with its wide end up-it’s older but good for most uses. If it floats….toss it!
- Pour 1/2 cup white vinegar into each of 2 bowls. Crack 1 egg into each bowl being careful you don’t break the yolk. Let stand for 5 minutes.
- Meanwhile, bring a medium saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl the water until a vortex forms in the center. Carefully slide 1 egg with the vinegar into the vortex and continue to gently swirl the water with the whisk around the edges of the pan until it returns to a boil.
- The egg white should wrap tightly around the yolk, forming an oval shape. As soon as the water returns to a boil, reduce the heat to medium and gently simmer. Frequently continue to gently swirl the water for 2 minutes.
- Using a slotted spoon, lift the egg from the water and place on paper towels to blot any water.
- Season with S&P and repeat with the other egg.
Serve over buttered toast or any of the following suggestions:
- Toss cooked Angel Hair pasta with extra virgin olive oil, herbs and Parmesan cheese, then add a poached egg on top. The runny egg yolk will create a delicious creamy sauce.
- Start with quick grits, add grated cheddar cheese and chopped scallions. Stir a poached egg in and enjoy.
- Start with a salad of simple greens or Romaine lettuce and a “mustardy” vinaigrette. Top it with a warm poached egg and some crispy crumbled bacon. Yum
- Reheat leftover spaghetti sauce and nestle a poached egg in the bowl and serve with garlic bread.