Tip of the Day: Egg-celent Poached Eggs

The secret to making the perfect poached eggs that hold together when placed in the water is using the freshest eggs possible. The white clings more strongly to the yolk and the yolk is less likely to break the fresher the eggs are.

So, break the cold eggs into a small dish and add them slowly to simmering water (with one tablespoon of white vinegar in it).  As soon as the outsides of the eggs begin to set, lower the heat to just barely a simmer.  Remove with a slotted spoon and enjoy!

1 Comment

Filed under breakfast, Food, How To, Tip of the Day

One response to “Tip of the Day: Egg-celent Poached Eggs

  1. These are some seriously useful tips on poaching eggs! We’d like to feature them on Chef’s Tip. The best part is you don’t even need to register or sign up. Please email me at chefstip (at) gmail (dot) com if interested. Thank you🙂

    Amy

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