Poached Eggs Technique

1. 1

   Put water 1-1/2 inches deep in a large skillet and bring to boil.

2. 2

   Add salt and vinegar for a fimer but less shiny egg.

3. 3

   Reduce heat to a slow simmer.

4. 4

   One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.

5. 5

   Cover skillet untill egg whites coat over yolks.

6. 6

   Remove cover. Cook 3 to 5 minutes until whites are firm but yolks are still soft when touched with the back of a spoon.

7. 7

   With a slotted pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.

8. 8

   Trim away the loose thin white.

9. 9

   Place on serving plate or recipe calling for poached egg.

* Per serving · 4 servings · Values may vary.