Poached eggs are delicious on toast, added to a salad or to top sandwiches. Here’s a quick how-to on poaching eggs. Once you get the hang of it, you’ll make them all the time. And here’s a recipe I developed for Indian Eggs Sardou featuring the poached egg.
Yield: 4 | Total time: 4 min
- 4 eggs
- 1 tablespoon white vinegar or rice vinegar
- Equipment: Slotted spoon and shallow saucepan
1. Fill shallow saucepan with water and bring to a boil. Reduce heat to a simmer. Add vinegar, if desired. The vinegar helps the whites congeal. Crack an egg into a small bowl or cup. Repeat with remaining eggs.
2. Bring cup close to the surface of the water and gently place the egg into the water. Some people swirl the water in a small circular motion, creating a whirlpool effect and then place the egg into the center. Using a slotted spoon, gently fold the whites over the yolk or as close to the yolk as possible. Let cook at a low simmer about 2 minutes or until the yolks are just set. You can also cover the pan, turn off the heat and let eggs sit about 4 minutes.
3. Prepare a plate lined with paper towels. gently remove eggs from water, using a slotted spoon, and place eggs on the paper towel-lined plate to drain excess water. Serve at once.
Date Published: December 19, 2013
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.