Poached eggs can be a little difficult to make. Either they end up too runny, or way too solid, teetering on the borderline of hard-boiled.
The secret to cooking the perfect poached egg isn’t just in the timing.
Enter today’s Quick Tip Friday.
Start off by cracking the egg(s) into a bowl.
Boil a pot of water, mixing in a pinch of salt and a teaspoon of vinegar. The vinegar keeps the egg whites in tact.
Once the water is at a complete boil, turn off the heat and with a spoon, stir the water until a whirl forms. You need to do this because it will help the egg whites stay in place, and helps cook the egg evenly, keeping them in a perfect egg-pillow shape. Pour egg(s) into pot and let them sit for 5 minutes.
After 5 minutes, you have a perfectly cooked poached egg. Serve in a bowl or on toast.
Enjoy today’s Quick Tip Friday.
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