PERFECT POACHED EGGS
Ingredients
water ( 1 1/2-inch in bottom of pot or a deep skillet)
2 tablespoons vinegar
8 eggs
Directions
Pour 2 tablespoons of vinegar into the poaching water.
Crack open eggs one at a time, into a small bowl.
Bring the water to a boil, then reduce temperature.
When water reaches a gentle simmer, pour egg into a ladle.
Gently transfer eggs into simmering water.
The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
Poach the eggs for 3 minutes spooning the simmering water over the eggs.
When the whites become opaque and feel firm to the touch they are done.
Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
Serve immediately.
www.food.com
Photo by Leslie.
Ingredients
water ( 1 1/2-inch in bottom of pot or a deep skillet)
2 tablespoons vinegar
8 eggs
Directions
Pour 2 tablespoons of vinegar into the poaching water.
Crack open eggs one at a time, into a small bowl.
Bring the water to a boil, then reduce temperature.
When water reaches a gentle simmer, pour egg into a ladle.
Gently transfer eggs into simmering water.
The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
Poach the eggs for 3 minutes spooning the simmering water over the eggs.
When the whites become opaque and feel firm to the touch they are done.
Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
Serve immediately.
www.food.com
Photo by Leslie.
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