Ingredients
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2
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8
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Directions
Perfect Poached Eggs,Serve on buttered toast for a “regular” Sunday breakfast or make Eggs Benedict or Eggs Florentine for a “special” occasion! The eggs should be cold & as fresh as possible.,Heres a little trick that Ive been using for decades; personally and professionally. I crack each egg into a small, heat proof, condiment cup. I then wet a fine mesh strainer and gently lower one egg into the strainer, gently swirling the strainer until all of the water and, for lack of a better term, snotty albumen has passed through the strainer. Then gently return the egg to the cup and repeat the process with the remaining eggs; rinsing the strainer between each egg. Then into a pan with gently simmering and swirling water, give a good splash of vinegar. Then lower each egg into the water. I take two slotted spoons and gently rotate each egg, half way through the cooking time, so theyre cooked evenly. BTW, the vinegar is important. By lowering the pH (Raising the acidity), it actually lowers the temperature required for the egg whites to coagulate.,Ive always made mine like this. Swirling the water is far more important than the vinegar. The swirling forces the whites back onto themselves instead of spraeding out and turning frothy. you really dont need to do both.
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Steps
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1
Done
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Pour 2 Tablespoons of Vinegar Into the Poaching Water. |
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2
Done
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Crack Open Eggs One at a Time, Into a Small Bowl. |
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3
Done
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Bring the Water to a Boil, Then Reduce Temperature. |
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4
Done
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When Water Reaches a Gentle Simmer, Pour Egg Into a Ladle. |
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5
Done
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Gently Transfer Eggs Into Simmering Water. |
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6
Done
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the Egg Whites Will Coagulate Instantly & the Vinegar Will Change the P H Level of the Poaching Water. |
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7
Done
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Poach the Eggs For 3 Minutes Spooning the Simmering Water Over the Eggs. |
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8
Done
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When the Whites Become Opaque and Feel Firm to the Touch They Are Done. |
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9
Done
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Gently Remove Eggs With a Slotted Spoon and Lay Them on Sheets of Paper Towel to Dry. |
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10
Done
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Serve Immediately. |
