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Poached Eggs

Western.Chefs's picture
Ingredients
  Water 2 Cup (32 tbs) (adjust quantity as needed)
  White vinegar 3 Tablespoon
  Salt 1 Teaspoon
  Eggs 4 (at room temperature, adjust quantity as needed)
Directions

1. Put water to a depth of one inch in a skillet, add the vinegar and salt and bring to a boil.
2. Reduce the heat immediately. Break the eggs one at a time into a saucer, then slip them gently into the water. Let the eggs steep until the whites are firm.
3. Using a slotted spoon or pancake turner, remove the eggs and drain on absorbent paper. Trim with a knife or cookie cutter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Poached
Interest: 
Everyday

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