19 Nov Poached Eggs
Poaching eggs has always been a terrifying proposition for me. It always seemed really complicated – like maybe only real chefs could accomplish putting an egg in boiling water without breaking it up. But I’ve been on a little health kick recently and darn it if poached eggs aren’t about the most perfect food.
So, I tried the kind of contraption that you put in boiling water and then place your eggs inside. I mean, have you seen how many types of egg poachers there are on the market? It’s pretty obvious that I wasn’t the only one with a fear of poaching an egg.
One of the first recipes I tried out of The New Family Cookbook was one for poached eggs. DJ was out of town and I figured it was a great time to try something new (because I couldn’t be embarrassed when all went to hell).
But it didn’t!
I mean, it wasn’t a work of cooking mastery, but it was an egg…that was boiled…and had a runny center! We’ll call call it good!
And, to be honest, it was so much easier than the contraptions that I’d been working with. Please give it a shot; let me know how it works out for you!
To be honest, it was so much easier than the contraptions that I'd been working with.
What You’ll Need:
2 tablespoons distilled white vinegar
2 large eggs
Salt and pepper
What To Do:
– Fill a 12-inch nonstick skillet nearly to the rim with water, add 1 teaspoon salt and salt and the 2 tablespoons of vinegar. Bring to a boil over high heat.
– Crack eggs into a teacup or ramekin (2 eggs per cup)
– Lower lip of cup into boiling water and tip eggs into skillet. Cover, remove from heat, and let sit until whites are set (about 4 minutes).
– Using slotted spoon, carefully remove eggs, letting water drain back into skillet, and transfer to a paper-lined plate.
– Season with seasoning salt and pepper to taste and serve immediately.