Poached Eggs
There are lots of ways to poach an egg. We tried 'em all. This was the winning method. Source: EatingWell Magazine, April/May 2006
Ingredients
Directions
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Break each egg into a small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.
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Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.
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Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.
Tips
The poaching pot is much easier to clean if it's still warm from cooking.
Food Safety Note: If salmonella is a concern in your area, be sure to cook your eggs until hard set.
Nutrition Facts
1 medium-fat meat
