This recipe is super simple and I want to thank my good friends, Jessica and Doug, for teaching me how to make them! I used to be super intimidated to make poached eggs and now they are on rotation for both Mike and me and company, alike.
Ingredients:
Eggs
Water
Splash of vinegar
Directions:
Fill a medium sized sauce pan with water and add a splash of vinegar (I’m using white wine vinegar)
Bring water to a rolling boil
Gently add eggs one at a time by sliding into the water with a scoop or bowl. You may have some breakage, but that’s ok. Practice improves your technique.
Set timer for three minutes
Scoop out with a slotted spoon or mesh skimmer like this:
Serve immediately over toast, bagels, English muffins or just eat them on their own.
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