In this post I want to show you how to make poached eggs. This can be a little tricky but once you get the hang of it you will find it is not hard at all. I think the most important ingredient here is a little patience and a soft touch.
We are going to make these in simmering water with a splash of vinegar and salt. The vinegar is there to help the whites set faster. You will not even know it is there.
Poached eggs are a healthy way to eat eggs as they are cooked in water and have no extra fat. They are commonly used in eggs benedict. If you are feeding a large crowd you can make these in advance. Simply place them in iced water and heat them for a minute before serving.
Here is how to make poached eggs:
4 cups water
1/2 cup vinegar
1 TBS salt
- Heat the water in a deep skillet. Add the vinegar and salt and mix. Bring water to a soft simmer.
- Place your egg in a ramekin. Slowly add it to the pan. Allow egg to cook without touching it. Gently make sure it is not sticking to the bottom of your pan.
- Remove egg with slotted spoon. If using immediately, pat dry with a paper towel and place onto a piece of toast or for eggs Benedict. If you will be using later on, place egg in ice water to stop the cooking process.
- Reheat water and bring to a simmer again. Gently place the cooked eggs into the hot water. Heat for a minute. Remove, pat dry with a paper towel and use.