Poached Eggs Technique
photo by pammyowl
- Ready In:
- 7mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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. :)
see 10 more reviews