Poached Eggs
Learn the basics of making perfect poached eggs with a simple technique to remove loose egg whites for a more uniform shape. This method uses a fine-mesh strainer and a gentle simmer for a beautiful, runny yolk every time.
Learn the basics of making perfect poached eggs with a simple technique to remove loose egg whites for a more uniform shape. This method uses a fine-mesh strainer and a gentle simmer for a beautiful, runny yolk every time.
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Place a fine-mesh strainer over a bowl. Crack the egg directly into the strainer to allow the loose, watery egg whites to drain away.
Gently transfer the strained egg from the strainer into a small ramekin or bowl.
In a small saucepan, bring water to a gentle simmer over medium heat. Add a touch of vinegar to the water.
Using a spoon, create a gentle swirl in the simmering water.
Slowly and carefully lower the ramekin to the water's surface and slide the egg into the center of the swirl.
Cook for about 2 minutes, or until the whites are set but the yolk is still runny. Ensure the water maintains a gentle simmer and does not come to a rolling boil.
Using a slotted spoon, carefully lift the poached egg out of the water.
Briefly dab the bottom of the spoon on a paper towel to remove any excess water.
Plate the poached egg and season with freshly ground black pepper, red pepper flakes, and salt to your liking.

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