How to Poach Eggs
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Prep Time
5 mins
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Cook Time
3 mins
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Total Time
5 mins
How to Poach Eggs
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If you love going out for brunch for the perfectly poached eggs, you’re in luck! Learn how to poach eggs and enjoy a restaurant-quality brunch right at home – it’s easier than you think.
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Ingredients
- 1 egg large
- vinegar white or apple cider vinegar, splash
Instructions
- Bring a pot filled with about 2 inches of water to a simmer.
- Crack an egg into a ramekin. Add a splash of white vinegar or apple cider vinegar.
- Once the water begins to simmer, use a wooden spoon to stir the water, creating a bit of a “whirlpool” in the center of the water. Gently lower the egg into the water; the swirling water will help to nest the egg white around the yolk.
- Simmer for 3-4 minutes, until the white is set and the yolk is still runny.
- Remove from the water with a slotted spoon. Place on a layer of paper towels to remove the excess water; serve immediately.
- If not serving immediately, place the eggs in an ice bath immediately upon removing from the pot. Refrigerate for up to overnight; reheat briefly in simmering water (about 1-2 minutes) before serving.
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