Serves: 5
Bring water to a boil in a skillet or shallow pan. Add 1/2 teaspoon salt and 1/2 teaspoon vinegar. Reduce heat to a simmer. Break the eggs one at a time into a saucer, then slide each gently into the simmering water. Cook until the white sets. Remove carefully with a slotted spoon.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This _Eggs: To poach recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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