How to Make Foolproof Poached Eggs
Before you begin, gather your equipment: slotted spoon, small bowls, paper towel-lined plate, etc. There are instructions in the recipe box below for cooking 1 or 4 eggs at a time, but this is the basic process:
Fill a shallow saucepan with water. Bring it to a simmer. Add vinegar. TURN OFF THE HEAT. Carefully lower the eggs into the water. COVER. Set a timer for 5 to 6 minutes depending on how well you like your eggs cooked.
Uncover. Transfer eggs to a towel-lined place. Let rest 30 to 60 seconds; then use the eggs as you wish.
Why Use Vinegar to Poach Eggs?
Vinegar helps the egg whites set, preventing them from spreading all around the pot of water. I never find my eggs taste vinegary with the ratio of vinegar to water suggested in the recipe below: 1 tablespoon vinegar for 2 cups of water. If you don’t want to use the vinegar because you don’t like the flavor, omit it. If you are using especially fresh eggs, you may find the vinegar to be unnecessary.
A Few Delicious Recipes to Use Your Perfectly Poached Eggs:
Croque Monsieur Ginger Fried Rice Quinoa and Flax Toasting Bread: Fresh Corn Polenta Oven-Baked Polenta (A Miracle!) Huevos Rancheros with Blistered Salsa Roja 5 from 1 review Vinegar: Many people wonder why there is a need for vinegar. Vinegar helps the egg white set, preventing them from spreading everywhere. Some people believe this not to be necessary, especially if the eggs are fresh. This may be true. I have tried poaching without the vinegar, and I do find the egg whites spread more, so I always use the vinegar. I never find it makes the eggs taste too vinegary. Method for Making 4 Poached eggs:
