_eggs To Poach Recipes
FOOLPROOF POACHED EGGS
Delicious, foolproof poached eggs. The vinegar will help the egg whites set more easily.
Provided by RACH7H
Categories Breakfast and Brunch Eggs
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Fill a large saucepan with 2 to 3 inches of water and bring to a simmer. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer.
- Crack an egg into a small cup. Place cup near the surface of the hot water and gently drop egg into the water. Repeat with remaining eggs. Turn off heat, cover, and let sit until whites are set, 4 minutes. Lift eggs out of pan with a slotted spoon. Season with salt, pepper, and dill.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 0.5 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.6 g, SaturatedFat 1.4 g, Sodium 100.9 mg, Sugar 0.3 g
_EGGS: TO POACH
Number Of Ingredients 0
Steps:
- Bring water to a boil in a skillet or shallow pan. Add 1/2 teaspoon salt and 1/2 teaspoon vinegar. Reduce heat to a simmer. Break the eggs one at a time into a saucer, then slide each gently into the simmering water. Cook until the white sets. Remove carefully with a slotted spoon.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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- Boil Water. Use a nonstick skillet and bring about 2 inches of water to a boil. Step 2: Add Vinegar.
- Add Vinegar. Next, add a little vinegar. This keeps the whites from spreading too thin. It also adds a little seasoning. Then, reduce to a simmer.
- Prep the Eggs. Get small bowls ready for your eggs; this way the eggs will keep their shape and you'll be able to cook them all at the same time.
- Slip the Eggs Into the Water. Now, slip the eggs into the water one at a time. Work your way around the pan clockwise, so you know which eggs are done first.
- Cover the Pan and Use Gentle Heat. Cover the pan and turn off the heat. The key to poaching is a gentle heat that will give your eggs a firm white and a loose yolk.
- Time to Serve. In just 4 minutes, the eggs will be delicate and delicious — ready to serve. Carefully scoop them out of the pan, drain them and transfer them to serving plates.
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