Wednesday, October 11, 2006

Poached Eggs

From: Culinary Institute of America Breakfasts & Brunches

3 quarts water, or as needed
2 tsp salt
4 tsp distilled white vinegar
16 large eggs

Combine the water, salt, and vinegar in a deep pan and bring to a bare simmer.
Break each egg into a clean cup, reserving any with broken yolks for another use.
Carefully slide each egg into the poaching water. Cook about 3 minutes or until the whites are set and opaque.
Remove the eggs from the water with a slotted spoon, blot them on absorbent toweling, and trim the edges if desired. The eggs are ready to serve now, or they may be properly chilled and held for later use.
Serve the hot eggs at once on heated plates.

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