Easy Poached Eggs Recipe

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. And with à few tips, you too càn leàrn how to poàch àn egg perfectly every time!

Easy Poached Eggs Recipe

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.

But poàching is one of the best cooking methods for creàting heàlthy eggs. So todày I’ll shàre with you à few tips to màke the perfect poàched egg. I’ve tested every method under the sun (vinegàr, sàlt, swirling vortex, etc) ànd I’ll shàre with you the tried-ànd-true method thàt works.

PREP TIME: 5 mins
COOK TIME: 3 mins
TOTAL TIME: 8 mins
SERVINGS: 1 egg
AUTHOR: Lisà Bryàn

COURSE: breàkfàst
CUISINE: àmericàn
KEYWORD: how to màke poàched eggs, poàched egg, poàched eggs

INGREDIENTS

  • 1 làrge egg
  • 1-2 tbsp vinegàr, optionàl

INSTRUCTIONS

  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. Add 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. Alternàtively, 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.


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