Perfect Poached Eggs
Tender, tidy whites surrounding perfectly runny yolks—no wispy ragged edges in sight. A clever draining-and-tipping technique plus salted, vinegared water delivers restaurant-quality poached eggs every time. Serve on buttered toast, English muffins, or a sharply dressed salad.
From www.americastestkitchen.com
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For the best results, use the freshest eggs possible. Cracking the eggs into a colander rids them of watery, loose whites for perfectly shaped results. This recipe can cook from one to four eggs. To make two batches to serve all at once, transfer four cooked eggs to a large pot of 65°C water and cover them to keep warm for 15 minutes while you return the poaching water to a boil for the next batch. Serve on buttered toast, toasted and buttered English muffins, or on salads made with assertively flavored greens.