Monday, April 7, 2014

a perfectly poached egg

a twist on the
swirling water + vinegar method
for poaching eggs
{i normally add a little vinegar to the cooking water}.

this recipe calls for cracking the raw egg
into a bowl with ½ cup of vinegar
and allowing it to sit for 5 minutes
before slipping both vinegar & egg
into boiling water.
the results were beautiful and delicious.

the vinegar {and swirling water}
causes the whites
to wrap around the egg as it cooks,
resulting in a neat oval shape.

y u m.

  • i'm copying the directions here {to make my life easier}:
  • Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break yolk; let stand for 5 minutes.
  • Meanwhile, bring a medium saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl water until a vortex forms in the center. Slip 1 egg with vinegar into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil. The egg white should wrap tightly around the yolk, forming an oval shape. As soon as water returns to a boil, reduce heat to medium and gently simmer egg, frequently swirling water, for 2 minutes. Using a slotted spoon, lift egg from water and use kitchen shears to trim any stray pieces of egg white. Place egg on paper towels and gently blot; transfer egg to a bowl or plate. Repeat with remaining egg. (If poaching more than 2 eggs, repeat using fresh water.) Season with salt and pepper.

1 comment:

Emily said...

I need to show my mom this. She loves a good poached egg. I ate one every day for breakfast when i was in kindergarten. According to my mom, it was the only thing I ever wanted!

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