Down East 2013 ©
How to make poached eggs the correct way.
As the summer comes to the end, warm food is always on the mind. Eggs, typically for breakfast, are a great item that can also be used during the lunch and dinner hours. A fresh and healthy way to use eggs is by poaching. Throughout our cooking years we have seen so many secret methods and techniques to get the perfect poached egg. After test poaching many eggs, we came up with an easy, foolproof method that works like a charm. Happy Poaching!
What you’ll need:
1 tsp of white vinegar
¼ measuring cup
What to do:
1. Place a medium size saucepan ¾ full of water over medium high heat. Add the teaspoon of vinegar.
2. Bring the water to a gentle boil and reduce the heat to medium. There should be gentle bubbles rising when the heat is about right.
3. Crack the egg into the ¼-measuring cup. Slide the measuring cup slowly down the side of the saucepan. Once you reach the water, gently and slowly turn the egg out of the measuring cup. Some of the egg whites will scatter, but the egg will settle at the bottom.
4. Cook the egg 3- 5 minutes, depending of the hardness you like your yolk. I personally like my egg a bit on the hard side, so I cooked it the full 5 minutes.
5. With the slotted spatula, gently lift the egg from the water.
6. Place the egg on your choice of meal, and crack a little salt and pepper over the top. Yay for the magic of Eggs!
Down East will be featuring contributors from all walks of Maine Life on DE Daily. Kathryn and Dash, the women behind the Yankee Crafty B*tch blog , will be bringing you the best in the world of crafts, food, sewing and gardens — all on the resourceful Yankee budget. So kick back, check out their posts, and get your craft on.