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* Crack eggs one at a time and place them in separate small bowls.

* Fill a slightly deep non stick skillet with 2 inches of water. Bring to a boil. When water boils, lower the heat, letting the water simmer. Add a couple of tablespoons of white vinegar.

* Slip in eggs in the simmering water and cover. Cook for 3-4 minutes. Using a slotted spoon, scoop eggs out and drain on paper towels.

Note: Fresher eggs cook faster and has firmer whites


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