Poached Eggs

Bring water to a high simmer in a small skillet, or sauté pan. Add a few drops of light vinegar. Use about ¼ tsp per quart of water. Vinegar helps to hold egg whites together. Don't add salt to the water as it dissolves egg whites. One at a time, crack eggs on the side of the pan and slip them into the simmering water. Cook 3 to 5 minutes, until white is set, and yolk has filmed over. Remove with a slotted spoon.

privacy policy and visitor agreement | who we are | site map | what's new
For education only, consult a healthcare practitioner for any health problems.
© 2001-2017 The George Mateljan Foundation, All Rights Reserved