By NCSouthernBelle on July 03, 2013
Photo by loof
Photo by loof
"I've tried so many different methods of poaching eggs and failed every time, until now. These turned out perfectly!!!"
Serving Size: 1 (754 g)
Servings Per Recipe: 3
"Worked like a charm! I only did one egg so scaled the water, vinegar and salt way back. Thanks! Made for My 3 Chefs event."
"This is the way to make a perfect poached egg! I scaled this back for 1 egg; I don't like the white to be runny so cooked about 3 1/2 minutes. Thanks for sharing the recipe! Made for the Best of 2013 event, recommended by I'mPat"
"Have been using vinegar for years but this is the first time I recall spinning the water before adding the egg and it worked out perfectly. The yoke was nice and run, just the way we like it. Thanks for the post."
"Loved the method for poaching the eggs. By swirling the water, when the egg enters, it keeps it moving, and not letting it sit on the bottom of the pan. My only problem was that at 3 minutes, my whites were not firm (still watery) so I cooked another egg for a longer period of time with great results!! Thanks for sharing your recipe. Made for the "Best of 2013 Tag Game.""
"Beautifully soft runny yolk and firm white, I scaled back for 2 eggs and cooked in a large deep frypan with a splash of vinegar. Thank toy NC SouthernBelle made for Name that Ingredient tag game."