Poaching Eggs
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: 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. As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking. At this point, you can add one or two teaspoons of vinegar to the water. The vinegar will help the egg whites to set more easily.
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.
3 Keeping the water at barely a simmer: 3 minutes for medium firmness, 2 minutes if you like them runny, and 4 minutes if you like a firmer yolk
4 Lift eggs out of pan with a slotted spoon and season.
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: 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. As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking. At this point, you can add one or two teaspoons of vinegar to the water. The vinegar will help the egg whites to set more easily.
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.
3 Keeping the water at barely a simmer: 3 minutes for medium firmness, 2 minutes if you like them runny, and 4 minutes if you like a firmer yolk
4 Lift eggs out of pan with a slotted spoon and season.