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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Poached Egg

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • Eggs
  • Vinegar (optional)

Method

  1. Fill a saucepan with about 1 cm of water. Optionally, add 1 tablespoon of vinegar, which helps prevent billowing, though this may impact taste.
  2. Bring the water to a "shrimp eyes" stage. It should be about 70–80 °C (155–175 °F) and you should notice small bubbles form on the base of the pan, then rising to the top.
  3. Gently stir the water in a circle to create a gentle "whirlpool" effect. This helps prevent billowing.
  4. Crack an egg into a strainer and gently shake it to drain the excess liquid whites. Then, lower the strainer into the water and gently roll out the egg. The yolks should set in around 2–3 minutes.
  5. Repeat as needed for each egg, waiting 10–15 seconds between eggs, to prevent them from sticking.