Poached Eggs
Directions
- 1Combine 2 parts water with 1 part vinegar (a mixture of white distilled and cider vinegar) in a bowl.
- 2Season a pan of simmering water with salt.
- 3Crack eggs individually into small dishes.
- 4Gently slide each egg from the small dish into the vinegar-water mixture.
- 5Let the eggs sit in the vinegar mixture until a slight skin forms on the outside.
- 6Carefully transfer the cured eggs from the vinegar mixture to the simmering salted water using a slotted spoon.
- 7Poach the eggs until cooked to your desired consistency.
- 8Remove the poached egg from the water with a slotted spoon and blot off excess moisture on a towel.
- 9Place the poached egg on a plate and sprinkle with a little salt.
- 10Serve and enjoy the perfectly poached egg.
Ingredients
- parts white distilled vinegar
- parts cider vinegar
- 2 parts water
- salt
- eggs
Equipment
bowlpanslotted spoonplatetowelchopsticks
Tips
- Use a two-to-one ratio of water to vinegar (a mix of white distilled and cider vinegar for more flavor).
- The vinegar bath will cure the outside of the egg, creating a barrier that makes it easy to pick up the egg with a slotted spoon.
- The water for poaching should be at a slight simmer, not a rolling boil.