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Perfect Poached Eggs

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“Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.”
READY IN:
4mins
YIELD:
8 eggs
UNITS:
US

Ingredients Nutrition

  • water (1 1/2-inch in bottom of pot or a deep skillet)
  • 2 tablespoons vinegar
  • 8 eggs

Directions

  1. Pour 2 tablespoons of vinegar into the poaching water.
  2. Crack open eggs one at a time, into a small bowl.
  3. Bring the water to a boil, then reduce temperature.
  4. When water reaches a gentle simmer, pour egg into a ladle.
  5. Gently transfer eggs into simmering water.
  6. The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
  7. Poach the eggs for 3 minutes spooning the simmering water over the eggs.
  8. When the whites become opaque and feel firm to the touch they are done.
  9. Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
  10. Serve immediately.

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