how do I cook the perfect poached eggs?
to make eggs benedict
Answers:
I like using my "egg poacher" that sits in a small frying pan filled with water. You can buy these at Walmart, or any other similar store. I use a touch of Pam cooking spray so they don't stick, and just cook on the stove with the water underneath boiling, until done to my taste. From there, just transfer to the muffin, top with sauce and you're done! I've tried the "vinegar in water" routine through the years....but always come back to this method. Why? Because not only is it easier, but the eggs are perfectly formed and shaped, without all the "strings" or "egg hairs" (as I call them) floating around the egg itself. And you lose a bit of white of the egg in the water no matter HOW good you are at doing this!
Other Answers:
Put a little vinegar in the water
Do not boil it just simmer and stir before dropping in the egg. Cook 3 -5 minutes
You need to put a little vinegar in the water. No, your eggs won't taste like vinegar.
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This method has always been successful for me.
Break a very fresh egg in to a small dish.
Add some white wine vinegar to the water, bring it to a simmer .
Stir the water to create a whirlpool in the centre of the pot.
Pour the egg into the centre of the whirlpool (The white will wrap around the yolk).
Allow to slowly simmer until the egg is cooked as desired.
Don't forget the vinegar in the water. The answer to the perfect poached egg.
Forget vinegar!
Start with eggs which are as fresh as possible. In a wide, shallow pan which has a lid heat 2 inches (5 cm) of water. You want the water to be just simmering (a few small bubbles rising to the top).
Gently crack the eggs into the water. Put the lid on and turn off the heat. Leave it for five minutes for runny yolks, 8-10 minutes if you want the yolks set. The ambient heat of the water will cook the eggs perfectly.
After the allotted time remove the eggs using a fish slice (which has the holes in it) and allow the excess water to drain off. You can put a piece of folded kitchen paper underneath the fish slice to reduce the dripping.
Then enjoy your perfectly formed poached eggs!
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