poached eggs

Poached eggs are a simple and delicious way to enjoy eggs. Here’s a basic method to make poached eggs

Ingredients:

• Eggs
• Water
• Vinegar (optional)
• Salt and pepper (to taste)

Instructions:

1. Boil Water: Fill a large, shallow pan with water, about 2-3 inches deep. Bring it to a simmer over medium heat.
2. Prepare Eggs: Crack each egg into a small bowl or cup separately. This helps to gently slide them into the water.
3. Add Vinegar (optional): Adding a tablespoon of vinegar to the simmering water can help the egg whites coagulate faster, resulting in a neater poached egg.
4. Create a Whirlpool (optional): Use a spoon or spatula to create a gentle whirlpool in the simmering water. This helps the egg whites wrap around the yolk neatly.
5. Add Eggs: Carefully slide each egg into the simmering water, one at a time. You can also directly lower the bowl into the water and let the egg slide out gently.
6. Cook Eggs: Let the eggs cook for about 3-4 minutes. The whites should be set, but the yolks should still be runny. Adjust the cooking time based on your preference for yolk consistency.
7. Remove Eggs: Use a slotted spoon to carefully remove each poached egg from the water. Gently blot excess water with a paper towel if needed.
8. Season and Serve: Season with salt and pepper to taste. Serve immediately on toast, salad, or any dish of your choice.

Tips:

• Fresh eggs tend to hold their shape better when poaching.
• Experiment with different vinegars or omitting it altogether, based on your preference.
• Poached eggs can be stored in cold water for a few hours before reheating in warm water for about 1 minute.

Enjoy your poached eggs!