Alma Lach

Oeufs Pochés

Poached Eggs

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Cold water
  • ¼ cup white vinegar
  • Fresh eggs (large size)
  • Bowl of cold water
  • Sa

Method

  1. Fill a 2-quart saucepan with water to a depth of 3 inches. Bring water to a boil. Once it is boiling, add the vinegar and reduce the heat to a simmer.
  2. With a spoon stir the