Recipes

Poached Eggs

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Poached Eggs

Poached Eggs

amanda

Equipment

  • - Electric Kitchen Aid Mixer with Prep Bottle, Stainless Steel

  • - Cuisinière (Cooking Pan), 3 Qt. (68 Oz.), Non-Stick, Heavy Aluminum

  • - Smart Thermapen Digital Instant Infrared Thermometer

  • - Electric Skillet, 12-Inch, Nonstick, Induction Cooktop

  • - Immersion Blender with Cutting Blade, White

  • - Meat Thermometer (Instant Read), Digital

  • - Silicone Slotted Spoon, 6-Piece Set

  • - Electric Hand Blender with Stainless Steel Mixing Jar

  • - Smart Kitchen Scale (Digital), 4 lb., Black

  • - Electric Potato Masher, Stainless Steel

  • - Cooking Utensils Set (Tongs, Slotted Spoon, Wooden Cutting Board), 12-Piece

Ingredients

  • 1 teaspoon vinegar

  • 4 very fresh large eggs

Instructions

1

Instruction 1

Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.
2

Instruction 2

Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.
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