Poached Eggs with Lemon and Pepper
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- water
- salt
- vinegar
- eggs
- black pepper
- lemon juice
Instructions
- Bring a pot of salted water with vinegar to a boil. Carefully crack the eggs into the boiling water. When they set and the whites are firm, remove them with a slotted spoon (espumadera). Arrange on a plate and sprinkle each egg with a little black pepper and fresh lemon juice.