Another Perfect Poached Egg Food

HOW TO POACH EGGS PERFECTLY

Steps:

• Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg (or two, or three!) into a small cup.
• With a spoon, begin stirring the boiling water in a large, circular motion.
• When the water is swirling like a tornado, add the ;eggs. The swirling water will help the egg white wrap around itself as it cooks.
• Cook for about 2 1/2 to 3 minutes.
• Using a slotted spoon, remove the egg (or eggs) to a plate.

EASY POACHED EGGS

Steps:

• Heat the water: Fill a saucepan with several inches of water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then).
• Crack the egg into a small bowl and gently slip it into the water: Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. If you want, use a spoon to push some of the egg whites closer to their yolks, to help them hold together. Add all of the eggs you are poaching to the pan in the same way, keeping some distance between them.
• Turn off the heat, cover the pan, and let sit for 4 minutes: Turn off the heat and cover the pan. Set a timer for 4 minutes. At this point the egg whites should be completely cooked, while the egg yolks are still runny. Note that the timing depends on the size of the eggs, the number of eggs in the pot, and if you are cooking at altitude, so adjust accordingly. If you are at altitude, want firmer egg yolks, or are poaching more than 4 eggs at once, you may need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time.
• Remove the eggs with slotted spoon: Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve.
• Strain the thin whites with a fine mesh sieve: Place the raw egg into a fine mesh sieve over a bowl. The very thin egg whites will drain out through the sieve.
• Gently add to hot the water: Then gently ease the raw egg into your pot of simmering hot water.
• Turn off the heat, cover the pot, and poach for 4 minutes: Notice how there is much less stray egg whites with this method? Turn off the heat and cover the pot (or just lower the heat to low), and poach for 4 minutes until the whites are cooked through. (You may need to add more time if cooking at altitude or poaching more than 4 eggs at once.) Remove from the pot with a slotted spoon.

PERFECT POACHED EGGS

Steps:

• Fill a large pan with water, add a splash of malt vinegar and bring it to the boil
• While the water's boiling, crack each egg into a ramekin - this makes it much easier to get them in quickly
• Once boiling, use a whisk to swirl the water round quickly, tip both eggs in, set your timer to 2 minutes and leave well alone! Remove the eggs with a slotted spoon and serve...

PERFECT POACHED EGG

Steps:

• Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
• Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
• When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
• Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.