Imported from the web

Poached Eggs

Name: Poached Eggs
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 qt water; vinegar (to spike the poaching water); 4 eggs (large)

Imported by Anonymous on SeeMeCook

A refined method for poaching eggs that uses a large volume of water and vinegar to ensure neat whites and perfectly set yolks.

4 servings10 minFrench

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Ingredients

3 qt water
vinegar (to spike the poaching water)
4 eggs (large)

Steps

1
Fill a large Dutch oven with 3 quarts of water and add a splash of vinegar.
2
Bring the water to a simmer.
3
Carefully add the eggs to the simmering water one at a time, spacing them apart so they cook evenly.
4
Track the order in which the eggs are added to the pan.
5
Poach the eggs until the whites are set but the yolks remain runny.
6
Remove the eggs from the water in the same order they were added to ensure even doneness across all four yolks.

Notes

Using a large volume of water (3 quarts) prevents the temperature from dropping too much when eggs are added. Vinegar helps the proteins set quickly to reduce feathering.