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  • 128 fluid ounces Water
  • 1 fluid ounce, Epicurean White Balsamic Vinegar
  • 1 tablespoon, Salt
  • 20 each, Eggs


  1. Combine the water, Epicurean White Balsamic Vinegar, and salt in a deep pan and bring to a bare simmer.
  2. Break each egg into a clean cup, reserving any with broken yolks for another use. Carefully slide each egg into the poaching water. Cook for about 3 minutes, or until the whites are set and opaque. Remove the eggs from the water with a slotted spoon, blot them on absorbent toweling, and trim the edges if desired. The eggs are ready to serve now, or may be properly chilled and held for later service. Serve the hot eggs at once on heated plates.
Serves: 10

Olive Oil Co. LLC

The Avenue

2615 Medical Center Pkwy
Ste 2070
Murfreesboro, TN 37129


Store Hours

Mon - Thur 
10 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm

Holiday Hours

Starts Nov 29th

Mon - Sat
10am - 9pm

11am - 7pm

Thanks Giving Eve
Close at 6pm

Christmas Eve
Close at 6pm