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Feb 19, 2015 1 min read

Yield: 3 servings of 2 eggs each

5 cups water

Pinch of sea salt

3 tablespoons white vinegar

6 eggs

1. In a large deep pot, combine water, a pinch of salt, and the vinegar and bring to a boil.

2. Turn the water down until the boiling subsides and, using a slotted spoon, stir the water in a swirling motion.

3. Crack each egg into individual containers and allow each egg to slide into the center of the swirling water and poach for about 2 minutes.

4. After about 2 minute, remove the eggs from the water with the slotted spoon and serve over toast with your choice of accompaniments.