Poached Eggs
2
(Photo: Erik Putz)
We asked friends, family and colleagues which style of eggs they find most intimidating, and the unanimous answer was poached. Everyone thinks there is a trick, like swirling the water, but we find that carefully slipping each egg off a small dish or saucer into barely simmering water works every time.
Ingredients
water, for boiling
1 tbsp vinegar
eggs
toasted bread, optional
sliced avocado, optional
Instructions
FILL a wide pot or frying pan with about 2 in. of water. Add vinegar. (Vinegar helps coagulate the egg white so you lose less of it when it’s initially added to the water. This ratio is also little enough that you won’t taste it and it won’t harden the egg white.) Boil, then reduce heat so water is just simmering.
Crack an egg into a small dish. Holding the dish close to the surface of the water, slip egg into water. Repeat with remaining eggs, up to 4 per batch.
Simmer, uncovered, until whites are set and yolks are done as you like, 3 to 4 min for runny yolks.
Using a slotted spoon, remove eggs 1 at a time and dab whites all over with paper towel to absorb excess water. Serve on toast with sliced avocado.
Chatelaine Basics: How to poach eggs
