Poached Eggs

Now, this is something that I have loved since I was a little girl. I have attempted it several times, but have failed miserably. Growing up, my mom had a pan that poached eggs. Easy right? Well, at D.I. a few years ago I found one. But didn't buy, and am still kicking myself for that! Moral of the story, if you see something that you could really use, GET IT! But alas! I found a recipe and with the help of my mom, it turned out! The trick: Vinegar. It helps keep the egg together while in the simmering water. The recipe is from Completely Breakfast by Carlene Duda. Enjoy!

Poached Eggs
1 tbsp. vinegar
4 eggs
(That's it! Easy-peasy Breakfast!)
In a small saucepan, add 2-3 inches of water. Turn the heat on to medium high until it is starting to boil, but turn it down so it only simmers. Once it is simmering, add 1 tbsp. vinegar. Put egg into a small cup so it makes it easier to put into pan. I learned that it is better to do the egg dropping quickly, that way the yoke stays more together. If the yoke however, starts to float away from the egg, just take a spoon and bring it back together and it should cook back together. Leave in simmering water for a few minutes or until the yoke is cooked but the center is still soft. Take out of pan with slotted spoon and drain. Repeat with rest of eggs.