| Draining off the loose, watery whites in a colander keeps the eggs tidy, without raggedy whites all over. |
|
|
| In dutch oven. |
|
|
|
|
|
Bring to boil in dutch oven.
|
|
6 |
c |
water |
|
|
1 |
t |
distilled white vinegar |
|
|
1 |
t |
salt |
|
|
|
|
- Crack into colander.
- Drain loose, watery whites, 20-30 sec.
- Gently transfer to 2 cup measuring cup.
|
|
4 |
large |
eggs |
|
|
|
- Gently tip eggs in one at a time, leaving space between.
- Cover, remove from heat.
|
|
|
- Let stand, whites closest to yokes just set and opaque, 3 min.
- If not set, let stand, checking every 30 sec.
- For medium-cooked eggs, start checking at 4 min.
|
|
|
- Lift out, slotted spoon.
- Season.
|