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Poached Eggs with Vinegar
Poaching is a wonderful way to prepare eggs,and poached eggs form the basis of many classic dishes, such as Eggs Benedict. Vinegar helps the egg whites hold their shape.
- Bring to a boil enough water to inch up the side of a large, deep skillet.
- Add the vinegar and salt, and bring to a bare simmer.
- Break the eggs, one at a time, into saucer or small bowl and slip them into the water.
- Poach the eggs over low heat until the whites are firm, 2-3 minutes.
- Remove the eggs with a slotted spoon.
- Serve immediately with or without Hollandaise sauce.
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