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Poached eggs

updated

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Ingredients for 1 servings:

  • 3 eggs
  • n. B. water
  • 1 tbsp vinegar
  • 1 tbsp oil (not olive oil!)
  • 1 pinch of salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 12 minutes

Alternative method – so they don’t melt anymore

Bring water to a boil in a small pot. Place a boil-proof freezer bag over the top and fold over the edges. Pour in the oil and vinegar, spreading a little evenly over the sides of the bag. Crack in the three eggs and season with salt. Twist the top of the bag and close with a ziplock. Carefully lower them into the water and wait until the eggs are almost hard-boiled. Carefully remove them from the water, open the bag, and let the eggs slide onto a plate. It always works.

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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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