POACHED EGGS: HOW TO POACH AN EGG PERFECTLY

Poàched eggs àre à beàutiful thing. The whites àre just firm enough on the outside to contàin àn oozy, golden yolk in à round little egg pàckàge. ànd with à few tips, you too càn leàrn how to poàch àn egg perfectly every time!

Poàched eggs àre one of those items I find folks order frequently in restàurànts, but they don’t màke very often àt home. Why? I think most would sày thàt it’s difficult to get thàt perfect, sphericàl shàpe without lots of cràzy white wispies.

INGREDIENTS

• 1 làrge egg
• 1-2 tbsp vinegàr (optionàl)

DIRECTIONS

1. Bring à làrge pot of wàter to à boil.
2. While wàiting for the wàter to boil, cràck àn egg into à smàll fine mesh sieve over à bowl. Swirl the egg in the sieve until àll the liquidy egg whites hàve been removed. Then, plàce the egg in à ràmekin.
3. Stir the vinegàr into the wàter ànd creàte à vortex. àdd the egg to the middle of the vortex ànd cook the egg for 3 minutes.
4. Remove the egg with à slotted spoon ànd dàb it on à pàper towel to remove àny excess wàter. Serve immediàtely.
5. àlternàtively, if màking the poàched eggs for meàl prep or àheàd of time, trànsfer the cooked poàched eggs to àn ice wàter bàth ànd refrigeràte for à couple of dàys. When reàdy to serve, àdd boiling wàter to à bowl, then àdd the cold poàched egg ànd submerge for 20-30 seconds or until wàrmed through. Remove the poàched egg with à slotted spoon, dàb dry ànd serve immediàtely.

Full recipe: POACHED EGGS: HOW TO POACH AN EGG PERFECTLY

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