Perfect Poached Eggs
Perfect Poached Eggs
There is something quite special and sophisticated about a perfectly poached egg that quite frankly, might not deserve all the fuss given its simplicity. Poaching eggs is a quick way to cook eggs without adding butter or oil to a skillet. Plus, if you like runny yolks, it’s really the way to go!
Yield: 2 poached eggs
Oven: N/A
Preparation time: 5 minutes
Cook Time: 4 minutes
2 eggs, each cracked in their own small bowl
1 teaspoon white vinegar
2 slices white toast
Method:
1. In a large saucepan of simmering water, add vinegar and using a wooden spoon or spatula, stir water in a circular motion. Working with one egg at a time, carefully drop the egg in the middle allowing the swirling current to rotate the egg preventing it from dropping to the bottom of the pan. Gently swirl again and add the second egg allow to cook until desired doneness, approximately 2 (runny) – 5 (firm) minutes.
2. Once cooked, use a slotted spoon to carefully lift each egg, one at a time, gently placing on top of each slice of bread to absorb any excess water.
3. Enjoy while hot!
Kitchen Note: When first learning to poach eggs, I would recommend poaching one at a time until you feel more comfortable with the preferred “doneness” and know when to pull them.