Poached Eggs Technique - cooking recipe

Ingredients

water
2 teaspoons salt (optional)
1 tablespoon white vinegar (optional)
4 eggs, very fresh
salt
pepper

Preparation

Put water 1-1/2 inches deep in a large skillet and bring to boil.
Add salt and vinegar for a fimer but less shiny egg.
Reduce heat to a slow simmer.
One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.
Cover skillet untill egg whites coat over yolks.
Remove cover. Cook 3 to 5 minutes until whites are firm but yolks are still soft when touched with the back of a spoon.
With a slotted pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.
Trim away the loose thin white.
Place on serving plate or recipe calling for poached egg.