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2. How to Pre-Poach an Egg

You may choose to poach your eggs ahead of time, and serve the following day, or prepare them with the rest of the dish. To begin, add the vinegar to a large pot of boiling water. Continue to heat the water until the bubbles disappear. Crack the eggs very gently right above the surface of the water - the vinegar should help them hold the round form - and cook for 3 to 4 minutes, or until the whites are barely opaque. Remove the eggs gently with a slotted spoon and place in the ice water bath to halt the cooking process. Keep the poaching liquid to re-heart the eggs when you've finished the rest of the dish.

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