Poached Eggs Technique Recipes

EASY POACHED EGGS

Steps:

• In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
• Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
• Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

POACHED EGGS TECHNIQUE

Steps:

• Put water 1-1/2 inches deep in a large skillet and bring to boil.
• Add salt and vinegar for a fimer but less shiny egg.
• Reduce heat to a slow simmer.
• One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.
• Cover skillet untill egg whites coat over yolks.
• Remove cover. Cook 3 to 5 minutes until whites are firm but yolks are still soft when touched with the back of a spoon.
• With a slotted pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.
• Trim away the loose thin white.
• Place on serving plate or recipe calling for poached egg.

POACHED EGGS TECHNIQUE

Steps:

• 1. Put 1 1/2 inches of water in a deep large skillet and bring to a boil.
• 2. Add vinegar to water and salt if using. The salt makes them firmer and less shiny. The vinegar helps hold them together.
• 3. One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.
• 4. Cover skillet until egg whites coat over yolks.
• 5. Remove cover. Cook 3 to 5 minutes until whites are firm but the yolks are still soft when touched with the back of spoon.
• 6. With a slotted spoon or pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.
• 7. Trim away the loose thin whites and place of serving plate or recipe calling for poached egg.