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Poached Eggs

Pached Eggs

AvatarMariano
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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.
    Add eggs to the water.
  • Cook for 3 to 4 minutes depending on the desired doneness.
    Remove the eggs.
  • 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!
    Poached Eggs

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.