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This is a fool proof way to make two poached eggs. You start by boiling them for about
thirty seconds, so I'm just going to count 1...2.....29...30. It's not an exact science,
the idea is just to harden up the white a little bit. You can set them aside for whatever
amount of time.
[Use] a skillet with sides so it's easy to put a little bit of water in there. I'm going
to add a little bit of vinegar, about two teaspoons is the idea. The vinegar helps the
whites to coagulate.
It's not at a boil, it is at more of a simmer. Now I'm going to take my slightly boiled egg
and drop it in close to the water and quickly so that the white doesn't separate all over.
A pan this size you can do four or five eggs. I'm only doing two. That wasn't perfect because
you saw that little runniness at the end...that's going to separate - so that's not ideal, but
it's not a big deal.
It's about two, actually about two-and-a-half minutes later and I'm going to take this and
loosen them a little bit because they seem to be sticking to the bottom. And grab them
with my slotted spoon. You might be able to skip the spatula, just make sure you have
some way to drain that water out. You can see one of them turned out good and the other
one looks kind of lousy.
But that will do!