Poached eggs

This article has not been rated yet.

Poached eggs

Photo, Erik Putz.

We asked friends, family and colleagues which style of eggs they find most intimidating, and the unanimous answer was poached. Everyone thinks there is a trick, like swirling the water, but we find that carefully slipping each egg off a small dish or saucer into barely simmering water works every time.


Ingredients

  • water , for boiling
  • 1 tbsp vinegar
  • eggs
  • toasted bread , optional
  • sliced avocado , optional

Instructions

  • FILL a wide pot or frying pan with about 2 in. of water. Add vinegar. Boil, then reduce heat so water is just simmering. Crack an egg into a small dish. Holding the dish close to the surface of the water, slip egg into water. Repeat with remaining eggs, up to 4 per batch. Simmer, uncovered, until whites are set and yolks are done as you like, 3 to 4 min for runny yolks. Using a slotted spoon, remove eggs 1 at a time and dab whites all over with paper towel to absorb excess water. Serve on toast with sliced avocado.

Chatelaine Basics: How to poach eggs

FILED UNDER: