Ingredients
3 quarts water
2 tsp. salt
6 tbsp. distilled white vinegar
16 large eggs, fresh as you can get

Directions
Combine the water, salt and vinegar in a deep pan and bring to a gentle simmer. Break each egg into a clean cup and carefully slide each egg into the poaching water. Cook until the whites are set and opaque, about 3 minutes per egg. Work in small batches to maintain the water temperature.

Remove the eggs from the water using a slotted spoon and blot on paper towels. Serve immediately or store chilled eggs in refrigerator until needed. Makes 8 servings.