Poached Eggs
Poached eggs are the perfect combination of tender whites and rich, runny yolk. Whether on toast, in a salad, or as part of your favorite dish, they’re always a treat.
Ingredients
- Eggs: 2 large
- Water: 4 cups
- White Vinegar: 1 tbsp
- Salt: A pinch
Instructions
- Preheat Your Equipment: Fill a saucepan with about 4 cups of water and bring it to a gentle simmer over medium heat. Add a tablespoon of white vinegar to the water.
- Combine Ingredients: Crack the eggs into small bowls, ensuring you don’t break the yolk.
- Prepare Your Cooking Vessel: Once the water is simmering, reduce the heat so that it’s just below a boil. The water should have gentle bubbles.
- Assemble the Dish: Gently slide the eggs into the simmering water and cook for 3-4 minutes for runny yolks.
- Cook to Perfection: Use a slotted spoon to remove the eggs when the whites are set and the yolk is runny. For firmer yolks, cook for an additional 1-2 minutes.
- Finishing Touches: Gently place the poached eggs on a paper towel to remove excess water. Season with salt and pepper.
- Serve and Enjoy: Serve the poached eggs on toast, salads, or your favorite dish and enjoy the creamy yolk and tender whites.
Notes
- Fresh eggs work best for poaching as they hold their shape better.
- If making multiple eggs, cook them in batches to avoid overcrowding the pan.
- Poached eggs can be stored in the fridge in cold water for up to 2 days and reheated gently in warm water.
Find it online: https://tastyze.com/poached-eggs-2/