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Poached Eggs for 100


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Servings: 100 Portions
Portions: 2 Eggs

variable water
1 teaspoon salt
2 tablespoon vinegar
200 eggs

Fill greased roasting pan with water to depth of 1 inch. Add salt and vinegar; bring to
a boil; reduce to a simmer. Break 2 eggs into a small bowl; slide gently into simmering
water. Cook 3 to 5 minutes or until whites are set and yolks are covered with a white
film. Using a perforated skimmer, lift eggs out of pan and serve immediately. Repeat as
eggs are needed.




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