Poached Eggs

Ingredients

2 teaspoons vinegar, white

Preparation

1
Heat water in a pan large enough to hold and just submerge the eggs
2
(a roasting tray or large fry pan is ideal), add vinegar, and bring to poaching temperature (not quite boiling).
3
Gently break each egg onto a saucer and slide into the water ( they should be completely submerged) and cook to desired degree, 3-4 minutes for soft yolk.
4
Allow enough time that eggs can hold their shape when removed from water and try not to disturb them too much during cooking.
5
Lift out gently with a slotted egg slice or spoon and drain on a teatowel.
6
Use the freshest eggs possible.

Tools

 



Yield:

8.0 servings

Added:

Saturday, February 13, 2010 - 3:44am

Creator:

Anonymous

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