This Poached Eggs recipe from Love and Lemons is a simple and elegant way to prepare perfectly poached eggs. The gentle poaching method ensures a runny yolk and tender egg white, making it a delightful breakfast or brunch option. Top with fresh herbs for a burst of flavor and color.
Ingredients: 4 large eggs. 2 cups water. 2 tablespoons white vinegar. Salt, to taste. Black pepper, to taste. Fresh herbs, for garnish optional.
Instructions: Fill a large saucepan with 2 cups of water and bring it to a gentle simmer. Add 2 tablespoons of white vinegar to the simmering water. Crack each egg into a small bowl or ramekin, taking care not to break the yolk. Using a spoon, create a gentle whirlpool in the simmering water by stirring it in a circular motion. Gently slide one egg into the center of the whirlpool, allowing the swirling water to envelop the egg white. Poach the egg for about 3-4 minutes for a runny yolk or longer for a firmer yolk, depending on your preference. Carefully remove the poached egg with a slotted spoon and place it on a plate lined with paper towels to drain excess water. Repeat the process with the remaining eggs. Season the poached eggs with salt and black pepper to taste. Garnish with fresh herbs if desired. Serve the poached eggs immediately, and enjoy!
Prep Time: 5 minutes
Cook Time: 5 minutes
6th International Conference On Applied Chemistry And Biology
