Knowing how to properly poach eggs can:
Step 1: The Preparation.
Because timing is everything with poached eggs, you want to gather all of your supplies before even starting. Here's what you will need:
- About 1/4 cup vinegar
- Pan with sides 4-7 inches, ideally
- Water to create about a 3"depth
- Slotted spoon, or small strainer
Optional, but recommended:
Step 2: The heat.|
Create a rolling boil of water in the pan. When the boil is nice, add the vinegar and give the water a loose swirl to mix.
Step 3: The Entry.
Crack eggs gently into the water. Don't put them too close together.
If you aren't a good egg-cracker, an often recommended option is to crack the eggs into a cup, and then slowly release them from the cup into the water. I find that this isn't necessary, and I am an average egg-cracker.
Step 4: The Cook.
After all of the eggs are in, put a lid on the pot and shut the heat off. This is a good time to get your plate ready, with toast/cheese/bacon.
Step 5: The Finish.
After about 3 minutes, you should pull the lid off your pot and do a poke test. Push the tops of each egg and examine squishiness. You want it to be a tad rubbery, but not rock hard. This is the part that you will learn after doing it a few times.
Perfection= A small amount of runny that slowly oozes out.
Test and retest for optimal results.
|Created by Ben Martin. Contact.|
|Food Sites I Like: . 80 Breakfasts . A Blithe Palate . A Cat In The Kitchen . A Cracking Good Egg|