Poached Eggs Recipe
Equipment
- Large Pan
Ingredients
- 2 pcs Eggs
- 3 tbsp White Vinegar
Instructions
- Boil about 2 to 4 inches of water in a deep pan. ( for 1-2 eggs 2 inches of water is fine, for more than 2 eggs have at least 4 inches of water)
- Add 1-2 tablespoons of white vinegar.
- Brake eggs individually into small bowls (for best results you can drain them on a very fine drainer, to drain that watery egg white and only leave the thicker egg white. That will eliminate the egg white float.)
- Put water on very low heat, simmer.
- Create a vortex in the boiling water with a spoon and gently pour the eggs into the center of the vortex. (This will only work for small amount of eggs 1-2, with smaller amount of water. If you cooking more that 2 eggs you want more water and just gently stir the water while gently pouring eggs into the water.)
- Put the lid on the pan.
- Turn off the heat.
- Leave the pan for about 3 – 3.5 minutes.
- Then gently take out eggs with strainer spoon.
Notes
You may use the poached eggs for a sandwich, oat meal, a side, etc.
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