How do you poach egg almost perfect?

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  1. Mark Ryan Briones profile image61
    Mark Ryan Brionesposted 5 years ago

    How do you poach egg almost perfect?

    Details and procedures on poaching an egg

  2. jabelufiroz profile image68
    jabelufirozposted 5 years ago

    HOW to PERFECTLY POACH an EGG:
    The COOK'S ILLUSTRATED TECHNIQUE
    Hands-on time: 10 minutes
    Time to table: 10 minutes
    Makes 4 poached eggs
    Water
    Kosher salt or sea salt
    White vinegar
    4 large eggs
    Salt & pepper
    Fill a shallow skillet with about 1-1/2 inches of water, an 8-inch skillet works for two eggs, a 12-inch works for four eggs. Add salt (about 1/2 tablespoon) and vinegar (a big splash, about a tablespoon). Bring the water to a hard boil, a good ‘n’ bubbly boil.
    While the water comes to a boil, crack the eggs into small bowls (I use small ramekins), one per egg or one per person if you don't mind a couple of eggs poaching together. Dig out a slotted spoon, preferably one only slightly larger than an egg. Place a single layer of paper towel over a plate. Keep all these nearby.
    Once the water boils, work quickly:

    http://www.kitchenparade.com/2013/01/ho … nique.html

  3. Handicapped Chef profile image76
    Handicapped Chefposted 5 years ago

    Ingredients
    4 eggs
    1 tablespoon vinegar (cheap stuff will do)


    Directions
    1.Add 2” of water to a large pot of water, then add the vinegar. Cover with a lid and bring to a rolling boil over high heat. Meanwhile crack the eggs into 4 small bowls or ramekins.
    2.When the water is at a rolling boil, remove the lid, and turn down the heat so there are still bubbles forming at the bottom of the pot, but the surface of the water is still. Carefully lower the ramekins into the water and tip the eggs out into the hot water one at a time.
    3.Leave the eggs to cook undisturbed until they are cooked to your liking. You can test for this by lifting the egg out of the water and gently poking it with your finger. The white should be firm, and if you want a soft yolk, prod the yolk to see if it’s soft or firm.
    4.When the eggs are done, remove them from the pot with a slotted spoon one egg at a time and onto a double layer of paper towels to drain off the excess water. Serve the eggs with buttered toast.

  4. PlanksandNails profile image85
    PlanksandNailsposted 5 years ago

    Follow posted recipe instructions from a variety of internet sources, or from the recipes posted here. Then leave out one minor detail in the recipe. By doing so this will make your poached eggs ALMOST perfect. If you want perfect poacched eggs follow the recipe to a T.

 
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