easy poached eggs for four

Source: Cook's Country
Serves 4

Before you add the eggs to the water, make sure you have a lid to cover the skillet. The recipe can be easily cut in half--just reduce the poaching time to 4 minutes. The vinegar in this recipe adds more than flavor--it lowers the pH in the water, ensuring that the egg whites stay intact during cooking.

2 T. white vinegar
Table salt
8 large eggs
Ground black pepper

Fill a 12-inch skillet nearly to the rim with water.
Add the vinegar and 1 teaspoon salt and bring to a boil over high heat.
Meanwhile, crack the eggs into four teacups (2 eggs in each).
Reduce the water to a simmer.
Lower the rims of the teacups into the water and gently tip the eggs into the skillet simultaneously.
Remove the skillet from the heat, cover, and poach the eggs for 5 minutes (add 30 seconds for firm yolks). With a slotted spoon, gently lift the eggs from the water and let drain. Season with salt and pepper to taste before serving.