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Perfectly Poached Eggs
Created by: Howcan Team
Ingredients
- 4 large eggs
- 2 teaspoons white vinegar
- Salt and pepper to taste
Instructions
- Fill a large saucepan with about 3 inches of water and bring to a boil over medium heat.
- Once the water is boiling, add 2 teaspoons of white vinegar to the water.
- Carefully crack 4 large eggs into the water, one at a time, and let them cook for 3 minutes for a soft yolk or 4 minutes for a firmer yolk.
- Using a slotted spoon, carefully remove the poached eggs from the water and place them on a paper towel to drain any excess water.
- Season with salt and pepper to taste and serve immediately.
Poached eggs have a rich history dating back to ancient times, with evidence of their consumption in Roman and medieval European cuisine. This delicate dish gained popularity in the 19th century, with renowned French chef Marie-Antoine Carême perfecting the art of poaching eggs. Today, poached eggs are a staple in brunch menus worldwide, with variations like Eggs Benedict and Florentine showcasing their versatility. Notable restaurants like The Wolseley in London and Balthazar in New York City are celebrated for their flawless execution of this classic dish. The key to a perfect poached egg lies in using fresh, high-quality eggs and achieving the ideal water temperature for a runny yolk and firm whites. For a twist, consider the sous vide method for precise and consistent results.
8 min
2
140 calories
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