This is a fool-proof method of how to poach eggs. We just did it at cooking class last night and we are all sold!! No special pans, no muss, no fuss, just spectacular success!!
If you are cooking for a crowd there are two ways to hold poached eggs until ready to serve everyone. First: undercook by one minute. Put eggs in a container with cold water. They can be held like this even over night. Slip them back in a water bath set at a gentle simmer for 1 minute just before serving.
Or: If you are close to serving time you can also hold the eggs in a bowl of warm water or a chafing dish until all eggs are cooked and ready to serve.
If you are making Eggs Benedict the Hollandaise Sauce is on the Blog.
Ingredients
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Instructions
- I wrote this for 4 eggs or two people. You can use any quantity the directions won't change. Use a shallow sautee pan or a frying pan. You need a lid. If you don't have a non-stick pan with a lid then spray with Pam.
- Add about 2" of water to pan. Add a teaspoon of white vinegar. It will keep the whites nice and fluffy. Bring water almost to a boil. You want bubbles forming around the bottom of the pan but no rolling boil.
- While waiting for water to boil, break eggs into individual saucers or small bowls. When water is the right temperature, slip the eggs carefully into the water. Turn off the heat. Cover with lid. Set timer for 4 minutes.
- When done, remove eggs with a slotted spoon. You can drain them on a paper towel before serving.
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