#Poached Eggs

Ingredients

Ingredient	Amount
Eggs	1
Vinegar	~1/2 cup
Water	~2-3 cups

Concepts and Caveats

• The vinegar in the boiling water helps the egg whites set.
• I’ve found that the eggs can turn out “ugly” for a couple reasons:
  • Too much water in the pot will allow different parts of the egg to cook at different times.
  • A lower simmer will mean less agitation and therefore a “neater” looking egg.
• If the eggs aren’t cooled after poaching, they will continue to cook.
• Dunking them in cold water afterward will stop the cooking and wash off some of the vinegar.

Hardware

• Pot, small-medium in size.
• Large slotted/perforated spoon.
• Secondary vessel (pot or bowl).

Mise En Place

• Mix the water and vinegar in a small-medium pot and bring to a simmer.
• Fill another vessel with cold water.

Directions

• Crack an egg into the watter and use a spoon to ensure it does not attach to the sides/bottom of the pot.
• After three minutes, transfer the egg to the cold water.
• After 1-3 minutes, the egg will be ready to serve.