Poached Eggs Technique

"The fresher the eggs the better this works."
 
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photo by pammyowl photo by pammyowl
photo by pammyowl
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by AZPARZYCH photo by AZPARZYCH
photo by breezermom photo by breezermom
Ready In:
7mins
Ingredients:
6
Serves:
2
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ingredients

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directions

  • Put water 1-1/2 inches deep in a large skillet and bring to boil.
  • Add salt and vinegar for a fimer but less shiny egg.
  • Reduce heat to a slow simmer.
  • One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.
  • Cover skillet untill egg whites coat over yolks.
  • Remove cover. Cook 3 to 5 minutes until whites are firm but yolks are still soft when touched with the back of a spoon.
  • With a slotted pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.
  • Trim away the loose thin white.
  • Place on serving plate or recipe calling for poached egg.

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Reviews

  1. I don't normally put vinegar in my poaching water, but I know it does keep the whites tighter and being national egg day, I had to make these! Thanks for posting, they were perfectly done in 3 1/2 minutes
     
  2. This is the same method that I use for poaching eggs, quick and very easy. Thank you for posting this recipe, it works beautifully everytime. You always end up with spectacular looking and tasting eggs this way. Remember to be exact with the vinegar, a little extra will change the taste completely.
     
  3. Super easy and quick to make! I added the vinegar but not the salt. I think I cooked my eggs for about 1 minute too long; the yolk started to set so it was only a little runny. Still very good served on an english muffin with ham and cheese. Made for Everyday Holiday.
     
  4. This works perfectly, and is perfectly easy to do! I also used a spoon instead of a spatula. I want to try these over hash browns next time. Thanks for posting!
     
  5. I've never poached eggs (GASP!), but ate them when my mom made them. So this was a first for me. It worked....don't know how much better than other techniques, but since I don't have an egg poacher like my mom, this skillet method was wonderful! Loved my yummy breakfast! The pics are dark, but it is pretty dark right now when I get up to go to work and I wanted natural light with the eggs. :)
     
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