Poached Eggs

"Robuchon"

• fresh eggs
• 3 tbsp white vinegar

1. prepare a bowl of cold water with few ice cubes (only if not eating ASAP)
   
2. bring 1.5 qts of water to a boil
3. boil eggs still in their shell for 30sec (firms up the whites just a bit)
4. remove eggs and put them under some cold water
5. pour vinegar into pot
6. bring it back to a bowl over low heat
7. 1 at a time, break egg into small bowl and slip it into the water
8. use a skimmer to gather the egg whites back in to envelop the yolk
9. cook for 3 minutes
10. if eat asap, place onto a plate and wipe up excess water + wipe any strands of white that form on surface
11. if eat later, slip them into ice water and when cooled, remove them and cut away strands of white with scissors or a knife
12. if reheating, add them into simmering water (salted slightly with 1 tsp salt) for 1 minutes