There are hundreds of ways to cook your eggs, but I must say that my favorite is poached. Sunday breakfast is perfect for me with two poached eggs and two slices of toast. Poached eggs are a fairly simple process, but making them actually look appetizing can be tricky. I’m still working on mine, but I must say that I’ve made a drastic improvement. I wish I would have been blogging when I made my first poached eggs so I could show you how ugly they started!
Perfectly Poached Eggs
2 tsp white vinegar
salt and pepper
1. Fill wide sauce pan with two inches of water and bring to a simmering boil (not a rolling boil, as this causes your egg whites to twist and turn and makes for ugly poached eggs). Add vinegar.
2. Crack your eggs into small ramekins or custard cups. The purpose of this is twofold; first, this will prevent any stray shell pieces or a broken yolk from getting in your water. Second, slowly adding the eggs to the simmering water helps keep a round shape instead of spreading in the water.
3. Slowly add the eggs one at a time to the simmering water. Cook for three minutes; your whites should be set and your yolks warm and creamy. Remove eggs from the water with a slotted spoon and place on a paper towel to dry. Plate and salt and pepper to taste.