Here's a new and improved version of our poached egg method. Nothing too complicated here, we pretty much poach eggs like everybody else, except we've got a little step in the middle of the recipe that makes it easier if you're doing this for a larger group.
Ingredients
- 1 teaspoon Champagne vinegar
- 0.5 teaspoons salt
- 2 large eggs , as fresh as possible
Instructions
-
1
Fill a bowl with ice and cold water.
-
2
Fill a saucepan with cold water; place over medium heat. Stir in vinegar and salt; bring to a gentle, slow simmer. Reduce heat to low.
-
3
Break each egg into separate small ramekins. Place one ramekin close to the water's surface; gently add egg to the simmering water. Let egg white set, 1 to 2 minutes. Gently lift egg from the bottom of the pan using a silicone spatula to prevent sticking. Repeat with remaining egg. Cook until white is firm and yolk is runny, about 6 minutes.
-
4
Lift poached egg from simmering water using a slotted spoon; gently transfer to the ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water; remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.
Nutrition Facts
Per serving
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