I’ve already told you that we are big egg fans around this household. However, I never really tried too hard on poaching eggs. I liked them…I just liked it when someone made them for me! Well, I guess I am the chief egg cook around here so if I was going to get poached eggs, it looked like I was going to have to do it myself.
I will share with you what I learned. It seems to me that everyone out there has their own personal way to make these! If you want to read a bunch of different variations, I say go for it! If you want to give these a whirl too, I say…go for it as well!
2 tsp vinegar (white, cider or champagne)
salt and pepper for seasoning
In a skillet (need a lid but not yet), bring about 1 1/2-2 inches of water and the vinegar to a simmer. While you are waiting for the simmer (not a boil, not a crazy simmer…just a nice quiet simmer), crack your egg into a ramekin, cup, or small bowl. (Now, if you are picky about what your finished eggs look like, you can actually crack the egg into a strainer and let the watery part of the egg white fall away into the sink. If you don’t care and just want to eat the whole thing and have it look ragged, just skip this strainer part.) When the water is at that happy, simmer place, slide the egg into the water. If it sinks, use a slotted spoon to kind of keep it moving and away from the bottom. If you are doing 2 eggs, keep them apart.
Now… turn off the heat and cover the pan . Let it sit for 4-5 minutes (depending how fluid you want your yolks). No peeking. Don’t lift that cover. Please. 🙂
After the four to five minutes, carefully lift the eggs out of the water with a slotted spoon to remove the water.
Season with salt and pepper of your choice. Now you are ready to eat this yummy egg!
What did I love about this recipe? I love that I took the time to learn how to make these correctly. They are so pretty on a plate and are scrumptious.