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VINEGAR POACHED EGGS 
2-3 eggs per person
1 lg. skillet full of hot water
1/2 c. apple cider vinegar
Lg. slotted or perforated spoon

Heat the water until you get a slow rolling boil. Add the vinegar to the water. Break the eggs, one at a time, into a cup or bowl, and slowly tip them into the boiling water. Cook them until the whites are set good (2-3 minutes). Remove with the spoon and place on a plate that you have covered with 2-3 paper towels. Roll the eggs around slightly so as to remove all the water. Place on serving plates. When you poach eggs like this they stay in a nice round ball.
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