Poached Egg Tips (Alton Brown) |
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Prep Time: 2 Minutes Cook Time: 8 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
2. TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
3. Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from feathering, or spreading out in the pan.
4. Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
5. Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
6. Photograph by David Malosh
7. /content/dam/images/food/fullset/2012/2/28/4/FNM_040112-Alton-Eggs-033_s3x4.jpg How to Make Poached Eggs Like Alton Brown
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