Poached eggs, so good! But what’s the best way? After a lot of trial and error, here are some hints to make it easier.
Instructions
- Fill a pan of water, but make sure it is no more than 2 inches deep. You want the egg suspended between the bottom of the pan and the water surface, but no more than that.
- Add the vinegar to the water. It reduces surface tension, which is good for eggs that aren’t farm fresh.
- Allow the eggs to come to room temperature before cooking.
- Use a small bowl and add a few drops of vegetable oil. Brush the inside of it (with your finger).
- Crack the eggs, one at a time in the bowl before adding them to the pan. The oil makes them slide out of the bowl real easy. And the bowl allows you to drop them in a lot smoother into the simmering water. It is better than cracking the egg directly into the water.
- Make sure the water is simmering, 195° F, but no hotter. You don’t want bubbles going up, rupturing the egg. The water must be completely still.
- Pour the egg into the water at once, close to the surface.
- Leave the eggs for 3.5 – 4 minutes. The time depends a little on the size of the eggs.
- Transfer the eggs into another pan with cold water, for 5 – 10 seconds. Then remove them again. This is done to stop the cooking, and get rid of any residual vinegar. Use a skimmer or a large flat spoon.
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