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Lost eggs

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Ingredients for 2 servings:

  • 4 large eggs, fresh and at room temperature
  • 5 tbsp vinegar (wine vinegar)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Poached eggs

Add the vinegar to 1 1/2 liters of water, bring to a boil, and then simmer gently over low heat. Crack the eggs into a ladle and carefully lower them one at a time into the vinegar solution (the eggs shouldn’t touch each other!). Let stand for 3 minutes. Remove from the water with a slotted spoon and let drain briefly on a cloth. Carefully trim any frayed edges with scissors. The eggs can be kept warm in a little warm salted water.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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