By breezermom on April 26, 2012
Photo by diner524
Photo by diner524
"Ahhh....the perfect poached egg.....liquid gold! From Bon Appetit magazine by Thomas Keller."
Serving Size: 1 (169 g)
Servings Per Recipe: 2
"I made a few adjustments to simplify the cooking of the eggs, first I only used 1 tablespoon of white vinegar per egg and once the water came to a boil I removed the pan from the heat and slowly added both eggs, covered and let cook for about 3 1/2 minutes, they came out nice and firm with creamy egg yolks. I served these over biscuits and sausage gravy topped with some pepper and salt., Thanks for a simple and quick breakfast. Made for Spring 2012 Photo Tag."
"Worked perfectly! I have been using vinegar in my poaching water for years with excellent results every time. I did decrease the vinegar and cook time just a bit. Thanks for the post."
"Excellent poached eggs! The method was perfect and easy to follow. The poached eggs were done perfectly. I've always had those white stragglers when poaching eggs. This time I had none...no need to trim! My only advice is to either have separate pots of water going or when finished with the first egg, dump the water and start fresh. I used the same pot of water for the second egg (with the already added 1/2 C vinegar from the first egg) and by the time the second amount of vinegar was added it did leave a bit of vinegar flavor on my second egg. Thank you for posting the perfect poached egg recipe!"
"Great way to make poached eggs!! I also followed Papa D's suggestion, as I didn't want to waste that much vinegar and was afraid of it having a strong vinegar flavor but still used 1/4 cup vinegar with my one egg. Served my on toasted sour dough bread along with 1/2 of a grapefruit for a wonderful breakfast. Congrats again on your win in the football pool!!!"
"These eggs came out perfect! I used super fresh eggs and ended up with no 'stragglers' of egg white on my eggs. I've never been successful at poaching eggs and am so happy to finally have a method that works. I let my eggs poach for about 3 minutes as I like them a little more well done. Thanks so much for posting this recipe Breezermom!"
"I used Papa D's suggestion and only used 1 tablespoon of vinegar for each egg and when I put them into the boiling water it was oh no as I got tendrils but they actually ended up setting really well so was very pleased with the result and there was no taste of vinegar in the egg (have had that on occassions when I have had poached eggs when we have been on holiday and I don't like it at all), though I think I will cut the cooking time down to 2 1/2 minutes as I would have liked mine a little runnier (the yolk had just started to set). Thank you breezermom, made for ZAAR Cookbook tag game."
"Never tried it this way before and it works great. I just cooked one egg and served with toast. Thanks!"