Poached eggs somehow convey images of mouth-watering eggs Benedict with just the right amount of soft yolk slowly running over a crisp English muffin. Make poached eggs using vinegar to help the egg white form an attractive shape, advises the Help with Cooking website. Factor in achieving the proper stage of boiling water and fresh eggs cooked at the correct temperature. Pay attention and there's no reason your poached eggs won't please your eyes and your taste buds.
Things You'll Need
- Medium non-stick saucepan
- Cold water
- Cooking thermometer
- Fresh room temperature eggs
- Small cups or bowls
- 1 tbsp. white vinegar
- Slotted spoon
Pour at least 3 inches of cold water into a medium saucepan. Add a pinch of salt and heat the water to 180 degrees F. Allow to continue simmering.
Crack each egg into a separate saucer. Add 1 tbsp. of white vinegar to the simmering water. Pour the eggs into the water, holding the bowls as close to the water as possible without burning your fingers, advises the website Help with Cooking.
Move the egg whites closer to the yolks using a slotted spoon. Cook the eggs without moving them around in the pan. Simmer for no longer than 3 1/2 minutes and no less than 2 1/2 minutes.
Pick up each egg with a slotted spoon. Allow excess water to drain from the eggs before serving.
Tips & Warnings
- Use a pan large enough to poach as many eggs as you need.
- Avoid using too much vinegar. It interferes with the flavor of the eggs.
- Do not boil the water or the egg whites will be tough and the yolk over-cooked, recommends What's Cooking.
- Avoid placing too many eggs in a pan at once.
- Photo Credit eggs image by DebbieO from Fotolia.com
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