Sunday, February 23, 2014

Poached Eggs

I really struggle with simple things in the kitchen. I regularly need Jess to come pour, stir, or flip things because I have no finesse. Any time I make eggs I prefer my yolks to be soft so that you get the perfect ooze when you cut into them. I have been trying to nail down how to poach an egg for a while now and think I finally have a technique that works.


  • eggs
  • 1tbsp white vinegar

  1. Fill a large non-stick pan with 2 to 3 inches of water.
  2. Add the vinegar.
  3. Bring the water to a "near boil" (It should basically have bubbles all over the bottom of the pan).
  4. Crack an egg into a small bowl or the end of a ladle. 
  5. Gently lower the egg into the water (repeat with however many eggs you want to eat).
  6. Cover.
  7. After a couple minutes use a slotted spoon to push the whites closer to the yolks.
  8. After 4 or five minutes use the slotted spoon to take the eggs out of the water and let them drain on a paper towel (the whites should look firm and no longer cloudy and runny).
  9. Use a little salt, pepper and paprika on the egg.

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