I have been wondering how to make poached eggs. And so I went looking for it on the internet. I came across one foodie website and found out that poached eggs are quite easy to do but a lot of attention needs to be put into cooking it. If the fire is too big, you might get a hard boiled eggs instead. If the fire is too low, the eggs may break and you end up getting an egg soup. Follow these steps and you'll get yourself a nice perfect poached eggs. If everything fails, just try again. Not everybody gets it right the first time.
- water (1 1/2-inch in bottom of pot or a deep skillet)
- 2 tablespoons vinegar
- 8 eggs
- Pour 2 tablespoons of vinegar into the poaching water.
- Crack open eggs one at a time, into a small bowl.
- Bring the water to a boil, then reduce temperature.
- When water reaches a gentle simmer, pour egg into a ladle.
- Gently transfer eggs into simmering water.
- The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
- Poach the eggs for 3 minutes spooning the simmering water over the eggs.
- When the whites become opaque and feel firm to the touch they are done.
- Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry. Then serve immediately.