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Poached Eggs

4 servings

Ingredients

• eggs (as needed)
• water (as needed)
• salt (a little)
• vinegar (optional) (a little)
• butter (for steaming) (a little)

Instructions

1. Boil salted water about a hand's breadth deep in a shallow pan.
2. Quickly crack fresh eggs one after another into the water, ensuring there's enough space for them side-by-side.
3. As soon as the egg white holds together well, remove the eggs before they harden and, if desired, sprinkle with a little vinegar.
4. Trim smoothly around the edges, sprinkle with finely crushed salt, and serve with spinach or in bouillon.
5. A single poached egg is best prepared in a sealed container in a steam bath: Before cracking, warm the container and melt a piece of good butter in it.
6. These eggs also turn out particularly well in an enameled pan with indentations, which is also used for eggs in sour sauce and fried eggs.

Modernized from a treasured 19th-century German cookbook.