Ingredients
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4 eggs
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2 l water
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4 tsp salt
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4 tbsp vinegar, 5%
Directions
Honestly speaking, my poached eggs used to be a failure. But I have always liked their “festiveness” and the combination of the texture and the flavor of a runny yolk and a soft white. I used do cook them in a plastic wrap, but that method wasn’t very suitable for me. So I was looking for a method that would work for me. I tried pretty much everything: swirled whirlpools, increased the amount of salt, slipped eggs in bubbles – nothing worked. But then I found this recipe and finally managed to poach eggs perfectly without fuss. Besides, it is useful to know that poached eggs can be cooked beforehand and kept in the fridge.
I recommend you try this recipe to treat your loved ones with poached eggs with different sauces in different dishes.
Tips:
- Eggs should me fresh. The fresher an egg is, the better shape it has.
- Eggs should be cold, right from the fridge.
- Water shouldn’t boil, that means that there should be no bubbles coming to the surface.
- Add 2 tsp vinegar 5% and 2 tsp salt in 1 l water. It helps whites to quickly set.
Today's visits: 1.
Steps
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1
Done
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In a pot, big enough for eggs not to be close to each other, pour cold water, add salt, vinegar and bring to a boil. Reduce to simmer; keep water temperature just below the boiling point without any bubbles throughout the cooking process. |
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2
Done
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Carefully crack an egg into a mug or a small bowl. |
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3
Done
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Place the bowl close to the surface of the hot water and gently slip the egg into the water. |
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4
Done
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The egg will sink to the bottom; white curds will try to come up to the surface. It means that the egg white has started to set. |
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5
Done
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If 2 min after slipping you see that the egg is too close to the bottom and it may have stuck, lift it with a spatula. |
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6
Done
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Cook for no more than 4 min for set whites and runny yolks. |
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7
Done
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In order not to overcook the egg, you should prepare a bowl with cold or better ice water. |
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8
Done
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Remove the egg with a slotted spoon, cut off any excess white curds. |
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9
Done
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Transfer the egg to cold/ice water. How to serve: Before serving, place the egg in boiling water for 30 sec. How to keep: Poached eggs can be kept in cold water in the fridge for 24 h. |
