Poached Eggs – Cooking Basics

Servings: 0

Author: Lorena Salinas from Cravings Journal

Cooking Basics

Medium

Instructions

1 Place the water and vinegar in a pot and bring it to a rolling boil.
2 Open the egg into a small container or ramekin.
3 Decrease the temperature of the water until the bubbles disappear.
4 Make a whirlpool with a spoon. Bring the container with the egg close to the
surface of the water and drop it in at once.
5 Carefully, stop the whirlpool to prevent the egg from stretching out.
6 Let it cook for 2-3min or until you can feel that the egg white is hard to the
touch but the yolk is still liquid.
7 Cut and discard the tail of egg white that forms when cooking. That's normal and
it's formed by the more liquidy part of the egg white. Place the poached egg on
a plate so it can let go of the excess water.
8 Before poaching another egg, you need to bring the water back into a rolling
boil before decreasing the temperature back down as we did before.