Pached Eggs
Ingredients
- Eggs.
- White vinegar. (About 50ml per litre of water).
Instructions
- Prepare a bowl of very hot water.
- Bring water in a saucepan to 85°C. The important thing is that it is very hot but not boiling. If it bubbles it will break the eggs
- Add a good splash of vinegar. Approximately 50ml per litre of water.
- Break the eggs into a cup, not directly into the water.(*)
- Pour the eggs slowly into the water.
- Cook for 3 to 4 minutes depending on the desired doneness.
- Remove with a skimmer and rinse the eggs in the bowl with hot water. This is to remove any residual vinegar.
- Dry with kitchen paper.
- Enjoy!
Notes
(*)This is to prevent a rotten egg and also allows the egg to be dumped more gently into the water.
Why vinegar in the water: It helps the egg white to coagulate faster and stay compact around the yolk, preventing it from spreading.
