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Breakfast
Eggs

Lynn's Poached Eggs

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

1.     Bring the water and vinegar to a boil in a large saucepan. Crack the eggs one at a time and drop them gently 
into the boiling water, being careful not to break the yolks.

2.     Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.

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

Poach Eggs:

In a shallow saute pan, bring 2-3 inches of lightly salted water to a boil. Turn off the heat and add the eggs at once (break the eggs directly into the water to minimize spreading.) Cover the pan with a tight-fitting lid in order to retain heat. Allow the eggs to cook undisturbed for about threee minutes. Then lift off the lid. When the whites are opaque and the yolks are covered with a thin translucent layer of white, the eggs are ready. Lift out of water onto a damp kitchen towel and trim ragged edges

While we are indifferent to our good qualities, we keep on deceiving ourselves in regard to our faults, until we come to look on them as virtues.