Tip: How -To Poach Eggs

Fill shallow saucepan or deep skillet halfway up with water. Bring to boil and add 1 tbsp (15 mL) white vinegar. Reduce to a simmer. Crack eggs one at a time and gently slip into water and cook for about 3 minutes or until desired doneness. Remove to paper towel lined plate with slotted spoon and cover with plastic wrap to keep warm or gently slip into cold water to chill and refrigerate for up to 24 hours. Reheat in simmering water or in the microwave.