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Instructions |
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First bring water in a saucepan to almost boiling.
If the water is already boiling, lower the heat
until it is no longer boiling. At this point, you
can add one or two teaspoons of vinegar to the
water, if you want. The vinegar will help the egg
whites to congeal more easily. We use seasoned
rice vinegar.
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Working with the eggs one by one, crack an egg
into a small cup, then place the cup near the
surface of the hot water and gently drop the egg
into the water. With a spoon, nudge the eggwhites
closer to their yolks. This will help the egg
whites hold together.
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Turn off the heat. Cover. Let sit for 4 minutes,
until the egg whites are cooked.
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Lift eggs out of pan with a slotted spoon.
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Originally Submitted
5/29/2014
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