How to Make Poached Eggs

How to Make Poached Eggs

Wondering how in the world you can test out the soon to be renamed YAMMY FRENCH RESISTANCE recipe when you don’t know how to make Poached Eggs?

Poached eggs always scared me. But it turns out they are actually easier to make than just about every type of egg (except scrambled eggs maybe). So… my poached egg secret (as taught to me by my Dad)…

  1. Take out a medium sized skillet (preferably one with a lid, but if you don’t have a lid just get out a baking sheet to put on top).
  2. Fill it with about two inches of water. Bring that water to a boil over high heat on the stove.
  3. Once the water is boiling, add 1 Tablespoon of white vinegar and a pinch of salt. The vinegar is critical as it keeps the eggs together. I don’t know why – I just know that without it the eggs just don’t look like eggs anymore.
  4. Gently crack the egg, and without burning yourself, open up the egg and release it into the boiling water (try to slip it in rather than drop it in, so you want to get fairly close to the boiling water).
  5. Cover the eggs, and cook for 3 minutes (30 seconds less if you like your eggs runny and 30 seconds more if you want the yolks solid).
  6. With a slotted spoon, pull the eggs out of the water, let the water drip off of the eggs and then place on your Yams or your english muffin or whatever you are eating with your perfect poached eggs!!!
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