Poached Eggs

Poached Eggs

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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You can put a poached egg on almost anything along with just eating them by themselves. Eggs benedict, over a grain bowl, a salad, over a bowl of lentils and greens, or over potato hash or ice pilaf.

  • 2 Cups Water
  • 2 Teaspoons Vinegar
  • 1/2 Teaspoon Kosher Salt
  • 4 Eggs Divided
  • Freshly Ground Pepper
  1. Fill large-size saucepan with water. Add vinegar and kosher salt. Bring to boil over a medium-high heat. Reduce heat to simmer.
  2. Crack 1 egg into small-size bowl. Carefully slip into saucepan from just above the water. Working quickly, repeat with 3 more eggs, to cook 4 at once. Gently scoop the whites toward the yolks for a more compact and circular shape. Simmer gently, without stirring, 4 to 5 minutes until eggs are done to your liking.
  3. Using a slotted spoon, carefully transfer eggs to plate lined with paper towels. Trim off any trailing egg whites.
  4. While still warm, transfer eggs to plates. Season with freshly ground pepper.
  5. Serves 2
  6. Prep Time: 10 Minutes Cook Time: 5 Minutes Total Time: 15 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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