poached eggs

i hadn’t ever poached an egg, chicken or otherwise, in my entire life. not until march 2020 cooking class. they are so beautiful and delicate. the addition of white vinegar, i had no idea. i should eat them more. maybe you should too?

*photos with my iPhone in class. this recipe is posted for AK.

Yield: 4


poached eggs

4 eggs, room temperature

1 Q water

pinch of salt

1 tablespoon of white vinegar (yes, the secret ingredient!)

poaching eggs is best done in 3 inches or so of water. use a pot or a pan for this depth. bring the water, vinegar and salt to a simmer. the temperature should be about 180 degrees, with small bubbles appearing on the surface of the pot. do not let the water boil.

crack each egg in to a cup, bow, or ramekin. when the water has reached temperature, lower the cup into the water and pour the egg. poach for about 3-4 minutes. the whites should be set and the yolks done to your liking.

lift the eggs out of water and drain on a par towel. trim the whites to make the eggs more uniform in shape. if you are not serving them right away, the eggs can be shocked in an ice bath and reheated later.

tiny bubbles
slotted spoon works best

until text time…