 |
Prep Time: 1 Minutes Cook Time: 3 Minutes |
Ready In: 4 Minutes Servings: 8 |
|
Serve on buttered toast for a regular Sunday breakfast or make Eggs Benedict or Eggs Florentine for a special occasion! The eggs should be cold & as fresh as possible. Ingredients:
water (1 1/2-inch in bottom of pot or a deep skillet) |
2 tablespoons vinegar |
8 eggs |
Directions:
1. Pour 2 tablespoons of vinegar into the poaching water.
2. Crack open eggs one at a time, into a small bowl.
3. Bring the water to a boil, then reduce temperature.
4. When water reaches a gentle simmer, pour egg into a ladle.
5. Gently transfer eggs into simmering water.
6. The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
7. Poach the eggs for 3 minutes spooning the simmering water over the eggs.
8. When the whites become opaque and feel firm to the touch they are done.
9. Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
10. Serve immediately.
|
|