To start out, make sure you have a few supplies: a small pan, a plate for your finished eggs, a bowl, a slotted spoon and I recommend a paper towel.
As for the ingredients, all you need are just water and eggs, and perhaps some vinegar.
Fill up your pan with an inch or so of water and put it on the stove on medium high heat. The water will be ready for the eggs when it is barely simmering.
I just eat egg whites, but if you're a whole egg eater (as I'm sure most of you are), crack the eggs(s) into the bowl and then slide the eggs into the simmering water. If you're really concerned about your egg remaining whole, splash a little white vinegar into the pan before putting the eggs in. Then after you take them out, rinse them out in a bowl of water so they won't taste like vinegar.
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| From Another Cook in the Kitchen |
I like my eggs hard poached and not soft, so I keep them in there until they're a seriously solid white color, and usually I attempt to flip them over so they cook more evenly. Make sure the whole time that the water is just barely simmering and not actually boiling.
After they are done, take out the eggs with a slotted spoon and place them on a dish with a paper towel to soak up the extra water. Then I just flip over the paper and put the dried eggs on the plate. I like to put a little salt on mine to give them some flavor, but feel free to put ketchup, salsa, pepper, anything at all. Even make some ham, hollandaise and and English muffin and go for a decadent eggs benedict.
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| From Another Cook in the Kitchen |
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| From Another Cook in the Kitchen |
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