POACHED EGGS TECHNIQUE
Make and share this Poached Eggs Technique recipe from Food.com.
Provided by Debbwl
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put water 1-1/2 inches deep in a large skillet and bring to boil.
- Add salt and vinegar for a fimer but less shiny egg.
- Reduce heat to a slow simmer.
- One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.
- Cover skillet untill egg whites coat over yolks.
- Remove cover. Cook 3 to 5 minutes until whites are firm but yolks are still soft when touched with the back of a spoon.
- With a slotted pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.
- Trim away the loose thin white.
- Place on serving plate or recipe calling for poached egg.
Nutrition Facts : Calories 143, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 142, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
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Met Cakoni
[email protected]I'm not sure what I did wrong, but my eggs turned out really runny. Maybe I didn't cook them long enough?
Zdenda Vesel√Ω
[email protected]Delicious! I've made this recipe several times and it's always a winner.
Jaiden Wilson
[email protected]These were a hit at my brunch party! Everyone loved them.
Kumar Sujan
[email protected]I love poached eggs and this recipe is my go-to. They're always perfect.
United News Network
[email protected]Perfect poached eggs! I followed the recipe exactly and they came out perfectly.
Ali khan sahito
[email protected]So easy to make and so delicious! I'll definitely be making these again.
Mushaid Aslam
[email protected]These turned out great! I served them with smoked salmon and asparagus, and it was a delicious brunch.
kedir nas30
[email protected]I'm not a huge fan of poached eggs, but I thought I'd give this recipe a try. I was pleasantly surprised! The eggs were light and fluffy, and the hollandaise sauce was delicious.
Raduta Cristian
[email protected]These were the best poached eggs I've ever made! The whites were perfectly set and the yolks were still runny. I'll definitely be using this recipe again.
Malu Chy
[email protected]I've been making poached eggs for years, but I never thought to use a slotted spoon to remove them from the water. What a great idea! It made the whole process so much easier.