Every ones answers are spot on, but what if I don't have any vinegar? what's that for anyway?
Vinegar is an acid that coagulates the albumin of the egg(the white part) and holds it together so the egg doesn't spread out, you can use lemon juice to do the same thing. The egg will poach even if you don't have the acid, it just won't look as nice as if you did.
bring the water to a simmering boil. Put some vinegar (tablespoon) in the water before you heat it. You need enough water that the egg will float and not stick to the pan.
Crack the egg and gently drop it in the water and cook it for a few minutes and remove with a slotted spoon. Don't stir once the egg is in the water.
Fill a large pan with 5cm (2") of water. Add a pinch of salt and a dash of vinegar to help set the egg. Bring the water to a gentle boil. Crack the egg onto a plate and then tip it into the water. Set a kitchen timer for one of the timings below:
3 minutes for a completely runny egg yolk
4 minutes for a slightly set yolk with a runny middle
5 minutes for a firm egg yolk
When the cooking time is complete, carefully remove the poached egg from the boiling water using a slotted spoon and place on kitchen paper to drain. Serve immediately on a warmed, buttered muffin or slice of buttered toast
bring a pot of water to a boil, put a teaspoon of vinegar in the water. turn the heat down so the water is at a soft boil, gently drop cracked egg in water. when the egg whites are set, remove with slotted spoon. i hope this helps.
Comments
Every ones answers are spot on, but what if I don't have any vinegar? what's that for anyway?
Vinegar is an acid that coagulates the albumin of the egg(the white part) and holds it together so the egg doesn't spread out, you can use lemon juice to do the same thing. The egg will poach even if you don't have the acid, it just won't look as nice as if you did.
E-Z Poached Eggs for 2:
10 min 2 min prep
2 servings
2 large eggs, cracked,placed in a small shallow bowl at room temperature
1 pint hot water, in a shallow pan
2 tablespoons white vinegar
pepper
1/2 teaspoon butter
2 pieces toast
1. Toast bread medium dark.
2. Heat water and vinegar until simmering.
3. Slide eggs into hot water.
4. Simmer and baste until opaque but yolks still soft.
5. Remove with slotted spoon and place eggs on toast.
6. Sprinkle with pepper and dot eggs w/butter.
7. Serve hot.
bring the water to a simmering boil. Put some vinegar (tablespoon) in the water before you heat it. You need enough water that the egg will float and not stick to the pan.
Crack the egg and gently drop it in the water and cook it for a few minutes and remove with a slotted spoon. Don't stir once the egg is in the water.
Fill a large pan with 5cm (2") of water. Add a pinch of salt and a dash of vinegar to help set the egg. Bring the water to a gentle boil. Crack the egg onto a plate and then tip it into the water. Set a kitchen timer for one of the timings below:
3 minutes for a completely runny egg yolk
4 minutes for a slightly set yolk with a runny middle
5 minutes for a firm egg yolk
When the cooking time is complete, carefully remove the poached egg from the boiling water using a slotted spoon and place on kitchen paper to drain. Serve immediately on a warmed, buttered muffin or slice of buttered toast
if you need anything else - go to my website http://www.recipebite.co.uk/
Boil some water with a touche of vinegar in it.
When boiling, break the egg in the water until hot, but not hard (the yoke will start to turn light yellow).
Take it out with a ladle and drain the water.
In stores like bed bath and beyond or linen and things, you can find a special tool that makes the job much easier. That's what I use.
Good luck
bring a pot of water to a boil, put a teaspoon of vinegar in the water. turn the heat down so the water is at a soft boil, gently drop cracked egg in water. when the egg whites are set, remove with slotted spoon. i hope this helps.
No, don't stir the water, go here: http://www.sallys-place.com/food/columns/corn/poac...