Perfect Poached Eggs

August 15, 2013

A special thanks to my Uncle, and America’s Test Kitchen for finally helping me to master cooking a poached egg.

I don’t know why, but for years the poached egg has alluded me.   It’s a pretty sad fact really, I mean my absolute favorite way to enjoy the cherished oval is eggs Benedict.   It has been my favorite breakfast dish for as long as I can remember.   I would order it whether at a Denny’s or at a Four Seasons.     As far as I am concerned it is just breakfast perfection, especially when you do it florentine style.   I happened to mention this to my Uncle on a recent trip to FL, and he quickly responded with the recipe below. When I got back, I tested it, and you know what??? It worked!  It worked!   I was very excited and felt very chef like after that.   I served mine on a bed of sautéed spinach and tomatoes.  (fancy huh?)  

Equipment:

Slotted Spoon

Paper Towel

sauce pan

Eggs

White Vinegar

1. Fill sauce pan half way up with water place on stove to boil.

2. While waiting for the water to boil, place 1/4 vinegar in a bowl and crack up to two eggs in the bowl.

3. When the water is boiling use your spoon to swirl the water into a mini tornado.

4.  While water is spinning, pour the eggs and vinegar all at once into the spinning vortex.

5.  Let the water boil for exactly two minutes and remove from heat.    Gently remove your eggs from the water with a slotted spoon.    Then place the eggs on a paper towel to soak up the excess water, and serve immediately.

*Poached eggs can be made the day before and store in ice water in the fridge, and simply reheat in water when it is time to serve.

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