Photo by Actual Photo of Poached Egg soon.
This of course is the second step to making really great "Eggs Benedict" See my other Recipes, English Muffins, Hollandaise Sauce.
These buggers are a little tricky but here are the "tricks" DON'T cook for more than 5 minutes, unless you want the yolks to harden. Add the egg slowly, I actually lower the custard cup into the water over the one I'm dropping into, then slooowly transfer the egg by tipping the cup over. If you drop them in quickly they spread all over the pot, messy and not so pretty. I think by being slow the egg white starts to set and holds together better.
NOTE: The pot is a pain to clean from the egg that does escape. Prompt clean up is a must, right after your meal.. Soaking has not made it easier once.
Ingredients
- 4 quarts water
- 1/4 cup white vinegar
- 1 teaspoon kosher salt
- 8 large eggs
- 4 (6-ounce) custard cups
Directions
Put 4 (6-ounce) custard cups in a 6-quart deep, straight-sided pot. Add 4 quarts of water or enough to cover the cups by at least 1/4-inch. Add the vinegar and salt to the water and put the pot over high heat. Heat just until the water begins to boil and the cups clatter against the bottom of the pot.
Maintain a heavy simmer, you don't want a full boil. Break the eggs, 1 at a time, into another custard cup or ladle. Pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 5 minutes each.
Serve immediately or remove eggs from cups and transfer to an ice bath to stop cooking. Refrigerate for up to 6 hours in the ice bath.
To reheat, bring water to a simmer, turn off the heat and add the eggs. Wait 1 to 2 minutes or until warmed through.
| views | saves | adapts | comments |
|---|---|---|---|
| 2,415 | 0 | 0 | 0 |
Comments
There are no comments. Be the first to add one.