Friday, May 15, 2009

Recipe: Poached Eggs

Want poached eggs just like your fave breakfast spot does your benny? Well, here you go. It's a little tricky but worth it.
The tricky-ness is gently placing the egg in the just boiled water. Make sure you crack it in a tiny bowl or cup beforehand, and gently slide into the water.
The result is the best poached eggs. Once I discovered how to do this properly I went on a poached egg marathon. Poached eggs are not just for bennys! I love them on a bitter green salad with the classic French vinaigrette or on an ahi-tuna salad…mmmm...

4 eggs, each carefully cracked into a small cup or bowl
2 tablespoons of white vinegar
1 teaspoon salt

Fill an 8 or 10 inch nonstick skillet pan - or a saucepan works too but you need a large one - with at least a 2 inch edge nearly to rim with water, add 1 teaspoon salt and the vinegar, and bring mixture to boil over high heat. Lower the lips of each cup just into water at once; tip eggs into boiling water, cover, and remove from heat. Poach until yolks are medium - about 4 minutes. This will be a firm white and runny yolk. If you want it firmer, another 30 seconds to a minute. Remove from water with a slotted spoon.

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