GD cooking class - poached eggs

Okay, I know poaching eggs seems tricky but I have a few tricks to make this much easier!

You only need a few ingredients…

Numero uno is kinda obvious:

Numero dos is equally obvious:

But numero tres? Maybe not so obvious…:

But very necessary! The vinegar helps the eggs from spreading out in the water and becoming a huge soupy mess.

You’ll also need a big slotted spoon and a large deep skillet.

Gathered all your equipment and ingredients? Let’s poach some eggs!

Poached Eggs

Serves…how ever many eggs you wanna do!

3 eggs

1 tablespoon white vinegar

Salt and pepper

Toast, to serve the eggs on

Bring a large skillet of water up to a boil and then reduce to barely a simmer. I find that between medium low and medium heat is the best. You should have little bubbles on the bottom of the pan but not breaking the surface. Something like this…

Meanwhile, crack your eggs individually into small bowls for easier entry.

Then pour the vinegar into the hot water and toast your toast.

Now, very carefully slide each egg into the hot water, very slowly.

See how the egg is spreading a bit? Take the slotted spoon and pull each part of the egg that is spreading back onto itself to form a nice shape.

Let the egg cook for about 2-3 minutes on this side, then carefully flip the egg over with your slotted spoon.

Cook for about 2 more minutes on this side. Remove carefully with your spoon, let drip drain for a moment, and then serve on top of your toast. Season with salt and pepper, to taste.

You’ll know you did it correctly when you cut into it and it looks like this…

Mmmmm…enjoy!