poached eggs! How Lovely!
Spray or rub olive oil on the inside of wide mouth canning rings. Add a small amount of water to pan or fry pan with 1 tsp. of vinegar. (vinegar holds shape and gives flavor) Oil inside of each ring for each egg. Put inot bottom of pan with water half way up side of ring. Use a cup with a handle for each egg. Pour each egg gently into ring. turn on stove to gentle simmer and put lid on. Lift lid occasionally to check for slight film over yolk and desired firmness of yolk. turn of heat and remove from burner. Using a slotted spoon, work quickly to remove eggs to a plate or toasted English muffin or crumpet type bread . To release egg from ring, turn with a quick snap of the wrist. To keep eggs from continued cooking I have used a baster to remove water from pan.
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