Poached Eggs
Poaching is done by submerging the uncooked egg in water that has been brought to the right temperature. The egg whites will be cooked through, but the yokes only partially depending on your preference.
Poached Eggs
Poaching is done by submerging the uncooked egg in water that has been brought to the right temperature. The egg whites will be cooked through, but the yokes only partially depending on your preference.
Cooking Instructions
- 1
Break eggs and let rest in individual small dishes.
- 2
Use a large non-stick pan. Add exactly 1 1/2 inches of water to the pan.
- 3
Add 1 tablespoon of white vinegar to water to help hold egg whites together.
- 4
Set burner on medium high.
- 5
Bring water in skillet up to but not more than 185° to 190° degrees.
- 6
Gently pour each egg into the water submerging edge of bowl in water as you pour. Poach eggs for 4 1/2 minutes.
- 7
Dip eggs out of water with a large slotted spoon. Pieces of scattered egg whites will remain in water.
- 8
These eggs are good served with toast or on top of dry toast.
- 9
Mine were perfect for my taste. Whites were done and yolks were only partially cooked.
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