Poached eggs (forlorne egg)

How to make it

1. 1

   Prepare the pan

   Use a fairly wide, preferably slightly deep pan, not too large. Bring the water and vinegar to the boil. The water must stand above the eggs.

2. 2

   Add the eggs

   Crack one egg at a time, keeping the yolk whole, and slide it gently into the boiling water. Leave the egg undisturbed until the white sets, about 3 minutes.

3. 3

   Shape and lift out

   Gently gather the white around the yolk and carefully spoon a little water over it with a slotted spoon. Do not cook more than 1–2 eggs at a time, and lift them out with a slotted spoon.

4. 4

   Serve

   Poached eggs are served especially on green soups, on toast, and in tomato sauce or brown sauce.