Ingredients
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-
2
-
1
-
4
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-
-
-
-
-
-
-
-
-
-
Directions
Poached Eggs Technique,The fresher the eggs the better this works.,I don’t normally put vinegar in my poaching water, but I know it does keep the whites tighter and being national egg day, I had to make these! Thanks for posting, they were perfectly done in 3 1/2 minutes
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Steps
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1
Done
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Put Water 1-1/2 Inches Deep in a Large Skillet and Bring to Boil. |
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2
Done
|
Add Salt and Vinegar For a Fimer but Less Shiny Egg. |
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3
Done
|
Reduce Heat to a Slow Simmer. |
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4
Done
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One at a Time, Break Eggs Into a Saucer and Slip Into Barely Simmering Water, Keeping Eggs as Separated as Possible. |
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5
Done
|
Cover Skillet Untill Egg Whites Coat Over Yolks. |
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6
Done
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Remove Cover. Cook 3 to 5 Minutes Until Whites Are Firm but Yolks Are Still Soft When Touched With the Back of a Spoon. |
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7
Done
|
With a Slotted Pancake Turner, Lift Each Egg from the Water and Rest on a Folded Paper Towel to Absorb Excess Water. |
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8
Done
|
Trim Away the Loose Thin White. |
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9
Done
|
Place on Serving Plate or Recipe Calling For Poached Egg. |
