| Poached Eggs water (1 1/2-inch in bottom of pot or a deep skillet) 2 tablespoons vinegar 8 eggs (the eggs should be cold & as fresh as possible) Pour 2 tablespoons of vinegar into the poaching water. Crack open eggs one at a time, into a small bowl. Bring the water to a boil, then reduce temperature. When water reaches a gentle simmer, pour egg into a ladle. Gently transfer eggs into simmering water. The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water. Poach the eggs for 3 minutes spooning the simmering water over the eggs. When the whites become opaque and feel firm to the touch they are done. Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry. Serve immediately on buttered toast or make Eggs Benedict or Eggs Florentine. . |
