Thursday, May 14, 2009

Perfect Poached Eggs

Ok this is not a rant at all, I just thought I'd share my method of cooking perfect poached eggs.

Fill a pot with water so it is deep enough to submerge an egg without it touching the bottom. (filtered water if possible)
Once it's boiled, turn the heat down and add a few dashes of white vinegar.
Break an egg into a ladel (don't put it in the pot yet).
Swirl the water in the pot so you get a sort of whirlpool effect where the water goes to the sides.
Drop the egg from the ladel into the water and cook for around 1 minute or until the egg is no longer see-through.

You should have a perfect poached egg, with the white all cooked, almost perfectly formed, delicious and have a runny yolk.

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