Poached Eggs

8 large eggs
1 1/2 quarts water
2 cups vinegar

Bring the water to a boil in a large saucepan. Crach the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks. Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.

When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving. Serves 4

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