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    Nutrition Info . . .


    Ingredients Jump to Instructions ↓

    1. 4 cups 948ml Water

    2. 1 tablespoon 15ml White or cider vinegar

    3. Eggs - as needed

    Instructions Jump to Ingredients ↑

    1. Bring 4 cups of water and 1 tablespoon of white or cider vinegar to a gentle simmer over medium-low heat in a large, nonreactive saucepan. Break an egg into a cup, and then slip it into the simmering water. (It is best not to try to cook too many eggs at once, as they might stick to each other.) Cook to desired consistency, 3 to 4 minutes.

    2. Using a slotted spoon, remove the egg and immediately dip it into a bowl of cold water to stop the cooking. To keep them from cooling off, place the eggs in a bowl of warm water until you are ready to use them, but no longer than 5 to 10 minutes. Before serving, transfer the eggs to paper towels to drain, then trim away any unsightly strands of egg white.

    3. This recipe yields ?? servings.


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