For breakfast, poached eggs are always a hit. Their yolks are smooth and runny, which goes well with toast, greens, and other breakfast foods. A simple but important cooking skill is learning how to poach eggs.
Ingredients: 2 large eggs. Water. 1 teaspoon white vinegar. Salt and pepper to taste.
Instructions: Fill a medium-sized saucepan with water until it's about two-thirds full. Add the white vinegar to the water and a pinch of salt, then bring it to a gentle simmer over medium heat. While the water is heating up, crack the eggs individually into small bowls or ramekins. Create a gentle whirlpool in the simmering water by stirring it with a spoon. This will help the eggs hold their shape. Carefully slide one of the cracked eggs into the center of the whirlpool. The swirling water will help the egg whites wrap around the yolk. Let the egg poach for about 3-4 minutes for a runny yolk or longer if you prefer it firmer. Use a slotted spoon to gently remove the poached egg from the water and place it on a plate lined with paper towels to drain excess water. Repeat the process with the second egg. Season the poached eggs with salt and pepper to taste. Serve the poached eggs immediately on a slice of toast, on top of sauted greens, or alongside your favorite breakfast dishes.
Prep Time: 5 minutes
Cook Time: 5 minutes
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