POACHED EGGS TECHNIQUE
The fresher your eggs are the better this works.
Provided by debbie lopez
Categories Eggs
Time 10m
Number Of Ingredients 4
Steps:
- 1. Put 1 1/2 inches of water in a deep large skillet and bring to a boil.
- 2. Add vinegar to water and salt if using. The salt makes them firmer and less shiny. The vinegar helps hold them together.
- 3. One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.
- 4. Cover skillet until egg whites coat over yolks.
- 5. Remove cover. Cook 3 to 5 minutes until whites are firm but the yolks are still soft when touched with the back of spoon.
- 6. With a slotted spoon or pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.
- 7. Trim away the loose thin whites and place of serving plate or recipe calling for poached egg.
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