In a medium pot, bring to poaching temperature (180 ºF) a volume of water minimum of 3 inches deep; Add 1 TBL of white wine vinegar or distilled white   vinegar added per quart of water; Hold water over lowest heat to maintain temperature

The temperature of the eggs before they go in the hot water doesn’t matter much – you can add them more-or-less directly from the fridge, as they will warm up sufficiently in the steps before they go into the water

Crack eggs one at a time into a medium mesh stainless steel sieve 6-8 inches in diameter; swirl each egg gently in a circular motion in the sieve to drain away the watery white – the watery white is what makes a feathery, ragged, uneven white – two or three swirls is enough

Carefully place each egg in a stainless steel bowl moistened with water; You can put 4-6 eggs together in the bowl – they’ll retain their shape

From as near the surface as possible, and in a circular patter, drop each egg from the bowl into the hot water, leaving 2-3 inches of space between them; Allow the eggs to rest undisturbed 15-20 seconds to set the whites

Then, using a slotted stainless steel spoon, move eggs around gently in the water so they don’t stick to each other; Spoon the white back onto and over each egg to create an even bombe shape; Continue to gently baste (arroset) each egg over its top with the hot water to encourage even cooking; Poach for ±3½ mins, depending on size of the egg

Using a slotted spoon, remove eggs from hot water and transfer to a bowl of ice water to arrest the cooking

When eggs are chilled, store in a container of cold water in fridge; Eggs will keep chilled over night

Rewarm the eggs for 45 seconds in 150 ºF water; Remove from water with a slotted spoon and drain by touching spoon on an absorbent cloth or paper towel

*For home use, eliminate the chilling step and serve immediately after poaching

©2018 CL