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- Start with cold eggs—they
hold together better.
- Use a fairly deep pot.
- Bring the water to just a
simmer, and add a little vinegar—about a tablespoon.
You can use any kind of vinegar, but you'll probably
taste a little bit of it, so use a vinegar you like and
that tastes good.
- Lower egg, in a cup, right
to the surface of the water and gradually slide it in.
The white will immediately set. If you're using a
shallower pan, make sure to sweep under the egg with a
spoon so it doesn't stick to the bottom.
- If you're cooking a lot of
poached eggs, you can drop them into ice water to stop
the cooking. When it's time to serve, simply drop them
back in the simmering water before plating.
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