I think poached eggs are so very elegant — especially when served atop roasted asparagus as a plated appetizer. If you do not already know how to poach an egg, here’s how I do it. You’ll need
- a large deep skillet or sauté pan
- white vinegar (this aids in firming up the white the instant it hits the water, keeping the egg intact)
- dash of salt (optional, for flavor)
- a 1/2 cup dry measure with a handle, or a tea cup
- eggs (duhh!!)
- a rubber spatula
- a large spoon
- a small spider (the Asian kind) is useful to remove the eggs from the pan.
If you are not ready to serve your eggs, you may hold them, even overnight. Just slide your cooked eggs into a bowl of cold water. Cover and refrigerate until you’re ready. Then, pour off the cold water; cover with boiling water. Let stand 30 seconds to reheat, and serve.