ingredients
- 1 Tbs vinegar
- 1 tsp salt
- Wide saucepan (10 to 12”)
- 3-6 eggs, large
directions
- Fill saucepan approximately 2/3 full with water, put it on to boil
- While water heats, crack eggs into a fine mesh strainer/colander. Allow watery whites to drain, about 1 minute.
- Watch pan for signs of boiling (bubbling around the edges). As water begins to boil (about 190-200 deg F), add vinegar and salt. Stir to dissolve.
- Add eggs individually to water in pan, making sure to leave space between eggs. Put on lid and remove from heat.
- Wait approximately 3 minutes. Remove eggs from pan OR transfer to a holding vessel and do a second batch.
Notes
- I’ve never tried cooking more than 3 or 4 eggs simultaneously in a 12” pan. You might be able to do 3 or 4 in a 10” pan, you’ll have to trial it and see.
- Original recipe says to transfer eggs to a vessel with a lip for easier transfer but I just pour directly from the colander, being careful not to sink the lip into the boiling water or the eggs will start cooking together in a single mass.
- Make ahead: once eggs are cooked, you can transfer to a separate container that has hot (but not boiling) water and hold until serving, up to 20 minutes. I put some hot water in an insulated container (a 32 oz Tervis tumbler), held the finished eggs in that, it worked fine.