Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Equipment needed:
Saucepan or deep frying pan
Small cups, saucers, remekins or bowls
Slotted spoom
Paper towels
Instant read thermometer
Other Poaching Options:
Egg rims
Mason Jar rings
tuna cans
plastic wrap
egg poacher
1. Use a pan that is at least 3" deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching.
2. Working with the egg one by one, break or crack each egg onto asaucer, ramekin, small cups, or bowls.
3. If ypur water is too coll. the eggs will seperate apart before it cooks; if the water is too hot, you will end up with tough whites and over cooked yoaks. you will want to bring the water to about 160-180 deg F.
S a rule of thumb, bring the water to a boil and reduce it to put in the eggs
