Poached Eggs

Poached Eggs
Poached Eggs
Ingredients
  • 3cups water
  • 1/2teaspoon white vinegar(Vinegar isn't necessary if the thin egg white is strained.)
  • 1/2teaspoon coarse salt
  • 1each egg
Yield:
Instructions
  1. In a saucepan, bring the water, vinegar and salt to a low simmer over high heat.
  2. Crack each egg into a large perforated spoon and let the loose white drain off, a few seconds, then slip each egg into a ramekin.
  3. Turn the burner to low. When the water returns to a simmer, reduce the heat to low and simmer (at 165˚-185˚F) until the eggs are set. Remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.) Drain on paper towels.
Recipe Notes

Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water before serving.