Facebook0Pin0Reddit0Email0Print0 This technique for how to poach eggs always results in firm bright whites and soft, velvety yolks that taste incredible on their own, over toast, in a salad, as part of eggs Benedict, and more.Table of ContentsIngredient notesStep-by-step instructionsRecipe tips and variationsHow to Poach Eggs RecipeIngredient notes Eggs: The fresher the eggs are, the better they hold together during poaching.Vinegar: The acid helps hold the poached egg white together.Lemon juice can be substituted for vinegar, but may change the taste of the eggs slightly.

If you have it, opt for white distilled vinegar for poaching eggs.Step-by-step instructions Before you start, crack the eggs you plan to poach into a mesh strainer to get rid of the thinner part egg white.(Discard it, freeze it, or whisk it into an omelet or other egg recipe, if you like.) Place eggs in individual ramekins or small bowls while you heat the water.Heat at least 6 cups of water in a pot on the stove.When boiling, add the vinegar, and reduce the heat to a gentle simmer.

One at a time, pour the eggs into the simmering water, being careful to keep them separate.If you’re cooking one egg, gently swirl the hot water around the egg as it cooks.If you’re cooking multiple eggs, leave the water be.Poach the eggs until the whites are set and the yolks are still soft.

Depending on the size of the egg and how soft you prefer the yolk, this could be 2 minutes or longer, up to 3 to 4 m

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