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Poached Eggs

Posted by & filed under Eggs and Breakfast.

 

Poached Eggs

For detailed instructions on how to prepare the perfect poached eggs, please click HERE

Poached eggs take well to any number of accompaniments.  try serving them on a bed of grated mild cheddar or Monterrey Jack cheese or creamed spinach, in a pool of salsa, on a thick slice of tomato topped with a slice of Bermuda onion, on a potato pancake, or simply with plain buttered toast.

Ingredients:

  • Salt
  • 2 tablespoons distilled white vinegar
  • 4 large eggs, each cracked into a small handled cup
  • Ground black pepper

Directions:

Fill an 8 to 10 inch nonstick skillet nearly to the rim with water, add 1 teaspoon salt and the vinegar, and bring the mixture to a boil over high heat.

Lower the lip of each cup just into the water at once; tip the eggs into the boiling water, cover, and remove the skillet from the heat.  Poach until the yolks are medium-firm, exactly 4 minutes.  For firmer yolks (or for extra-large or jumbo eggs), poach 4 1/2 minutes; for looser yolks (or for medium eggs), poach 3 minutes.

With a slotted spoon, carefully lift and drain each egg over the skillet.  Season to taste with salt and pepper and serve immediately.

 

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