Eggs Cooked Out of the Shell

Poached eggs (uova in camicia, also called uova affogate) are made in a shallow pan of simmering water acidulated with vinegar (30 milliliters / 2 tablespoons per liter / quart of water); vinegar helps to set the egg white. Do not add salt to the poaching water; it inhibits the coagulation of the whites. The eggs are poached for 3 minutes or until the whites are firm and the yolks are covered with a thin, almost transparent film and remain runny. Italians appreciate the taste of vinegar with poached eggs (it is said to soften the smell) so, unlike in French cuisine, the eggs are not rinsed before serving. If the eggs are to be reheated, rewarm in gently simmering (93°C / 200°F), salted water.