Eggs in Purgatory Redone
I fill a skillet with water and add a 1/8 tsp of vinegar (I use cider or white wine, which ever bottle is in the front of the cabinet). Bring that to a boil. Crack open the eggs and put each of them in small bowls. When the water comes to a boil I start to pour the egg into the water but I hold the bowl in the water as if pouring it but let the egg sit for moment while it starts to firm up and then pour the egg from the bowl into the water.
The eggs actually oozed out over the sauce. It was so rich and so simple. We served the sauce and eggs over buttered egg noodles. Loved it!