Once I had a pot of boiling water I added some vinegar (didn't bother measuring) and then stirred until I had a little whirlpool going. Then simply poured the egg (already cracked and hanging out in a small bowl) into the eye of the whirlpool. While it was cooking Matt and I stared at it wondering if this method really worked. Hard to tell as you can see below.
But after 3-5 minutes I used a slotted spoon and found this:
Mmmm! Success! (This was Matt's second, as you can see the remnants of egg #1 on the plate.)
So tell me, am I late to the party? Did you know you can poach eggs like this? Have you done it before?
I don't think so! I've never poached an egg! (maybe never even eaten one- seriously) What's the consistency? Why do you need the vinegar?
ReplyDeleteAccording to e-how, the vinegar causes the egg white to immediately turn white and begin cooking, and it speeds up the cooking process so the egg doesn't overcook. I read somewhere that you can use variations of vinegar like apple cider vinegar or balsalmic but the egg color will be affected.
ReplyDeleteAnd the consistency depends on how long you cook them, I think the ideal is to leave the yolk fairly runny. I like mine a little less runny so I cooked mine longer. Have you ever had eggs benedict? I think poached eggs are used.