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| Poached Eggs, Ham, English Muffin |
1 (or 2) large eggBring the water to a boil in a one-quart (two-quart) covered sauce pan. Off heat, after the bubbling subsides, add the vinegar. Crack the egg into a small round bowl with a smooth edge, and tilt it gently into the hot water. Cover the pan, and poach off heat for 3.5 to 4 minutes, until the yolk is firm but liquid. (Add a second egg after 2 minutes). Retrieve the egg by carefully lifting it out of the water with a perforated spoon. Blot dry gently between a folded dish towel, and flip onto a nest of cheese grits, or a toasted, buttered English muffin half, or top a pile of roasted asparagus, or prepare Eggs Bubba I.
2 T (or 1/4 c) white vinegar
3 c (6 c) water
Posts
When you say poach off heat do you mean take the pot off the heat or do you mean turn the heat down?
ReplyDelete"off heat" is a standard culinary term that means take the pot off the burner. This stops additional heat from entering the pot but the residual heat in the water poaches the egg. This method prevents over-cooking and dispersing the egg white in streamers. If you use an electric stove such as DrDaddy uses, simply turning off the power leaves much residual heat.
ReplyDeleteHow do you eliminate the vinegar taste? A tablespoon is pretty strong.
ReplyDeleteGood question. It doesn't taste sour when carefully drained and blotted dry before using as I describe in the recipe. Also 1 T in 3 cups is 1:50 dilution of a 5% solution.Very dilute. Acid is best method for poaching eggs.
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