Whats a good recipe for poached eggs?
Easy Poached Eggs Recipe Print Options * Print (no photos) * Print (with photos) Fresh eggs will be easier to poach (they’ll hold together better) than older eggs. Vinegar is optional, it will help the eggs hold together, but if you don’t like the taste, omit. Ingredients * Fresh eggs * 1 to 2 teaspoons vinegar (rice vinegar works well) (optional) Equipment needed * Shallow saucepan with cover * Slotted spoon Method 1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar. poached-eggs-1.jpg poached-eggs-2.jpg 2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help t
I did research this through Google and found a great recipe for poached eggs. 1) Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching. You don’t want them to stick together. 2) Working with the eggs one by one, break or crack each egg onto a saucer, ramekin, small cups, or bowls. We’re doing this for two reasons: So you won’t break the yolk and it prevents adding bad eggs. Place all cups of eggs so that they are convenient to the stove. 3) If you water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk. You will want to bring the water to a temperature of about 160-180ºF (71-82ºC). Do not drop the egg into boiling water (212ºF or 100ºC). This will negatively affect the taste and texture of your eggs. As a rule of thumb, bring the water to
