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Wednesday, August 27, 2008

How to Poach an Egg

How to Poach an Egg
If you love fried or sunny side up eggs but hate the rubbery edges than this is for you.
In a large saucepan, bring about 2 inches of lightly salted water along with a teaspoon of white vinegar to a boil; turn down to a slow simmer. One at a time, carefully crack
eggs into a shallow bowl and slide gently into water. Take your spoon and push any whites that "fly" away back onto the egg and poach for 3
minutes. Remove with a slotted spoon, blotting well on towel to drain.
You may store them at this point in a covered container in the fridge until ready to serve. Warm them up by placing back into heated water for a few seconds.

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