ourno-fail­method

Better Homes & Gardens - - Food -

We tried stir­ring the wa­ter to cre­ate a vor­tex, strain­ing the eggs first, and us­ing a few gad­gets that weren’t worth our pre­cious kitchen drawer space. But amid all the tricks and gim­micks, it was our Bet­ter Homes & Gar­dens New Cook Book tech­nique that de­liv­ered firm, neat whites and runny yolks ev­ery time.

1 BOIL WA­TER

In a 10-inch skil­let bring 4 cups wa­ter and 1 Tbsp. vine­gar to boil­ing. A splash of vine­gar helps the pro­tein in the whites coag­u­late quickly for a uni­form

shape.

2 ADD THE EGG

Break the egg into a cup. Hold cup lip close to the wa­ter and slip the whole egg in at once. (This keeps the egg white from spread­ing— no un­ruly ten­drils, please and thank you.) 3 SIM­MER AWAY

Sim­mer, un­cov­ered, 3 to 5 min­utes or un­til whites are set and yolks be­gin to thicken but are not hard. Us­ing a slot­ted spoon, re­move them from the skil­let, let­ting the wa­ter drain from the eggs.

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