| Ingredients: 20 Eggs Salt Distilled white vinegar |
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 1. Crack eggs into small custard cups.
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2. Per order: Fill a large skillet with water to
within ¼ inch of rim. Season the water with 2 teaspoons salt and ¼ cup vinegar. Bring water to a boil over
high heat, reduce heat to a simmer. Carefully lower 2 eggs per order into the simmering water. Poach until
the whites are completely set and the yolks are medium firm, about 3 to 5 minutes.
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3. Remove with a slotted spoon, allowing any excess water to drain. Trim eggs.
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