Poached eggs
These are the most beautiful poached eggs that turn out great if you are patient! Season with salt and pepper and serve with crusty toast or hollandaise sauce and wilted spinach.
Ingredients
Serves: 2
- 500ml water
- 1 tablespoon vinegar
- 4 eggs
Method
Prep:1min ›
Cook:8min ›
Ready in:9min
- Put water and vinegar in a deep pan or shallow pot with a lid.
- Bring to a rapid boil and turn off heat.
- Crack each egg into the water, cover with lid and let sit for 6-8 minutes making sure eggs are covered with water.
- Remove poached eggs with a slotted spoon and serve!
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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
This is the first time I have ever made a poached egg. I followed the instructions exactly. I left eggs in water while taking photos and then put them on a plate to photograph. So by the time I cut into them, the yolks were not runny. I will have to figure out how many minutes to cook them so that the white is cooked but the yolks are partially runny, the way I like them. This gives me the courage to make Eggs Benedict. Thanks, deanne, for teaching me to make poached eggs. - 01 May 2013 (Review from Allrecipes AU | NZ)