Poached eggs are the perfect way to eat eggs. Gently cooked, these eggs are easy to digest. Get fresh eggs from the farm, if you can. Farmers’ markets are a good place to get them. At the supermarket, get certified organic eggs. The Cornucopia Institute has a good “Organic Egg Scorecard” at www.cornucopia.org/organic-egg-scorecard/
1 medium or large egg per person 1 teaspoon salt 1 tablespoon vinegar (white, wine or apple)
Fill a skillet with water and add the salt and vinegar. Bring the water to a full boil. When the water is boiling, add the egg or eggs (up to 4 eggs at one time). Immediately remove the pan from the heat and let sit. Medium eggs will be done in 3 to 4 minutes, depending on how hard you want the yolk. Large eggs will be done in 4 to 5 minutes.
The acid from the vinegar makes the egg hold together and not fall apart in the water.