How to poach an egg
Since poaching eggs can be somewhat tricky, here’s a small description of how I usually do it:
1) In a large pot heat some water with a couple tablespoons of vinegar until it is gently simmering.
2) Crack an egg into a soup ladle and slide the egg carefully into the simmering water.
3) Set a timer to about 3 1/2 min. Make sure you don’t overcook it!
4) Take the poached egg out of the water, strain and place on a piece of paper towel.
Now, while I usually manage to poach one egg quite well, it gets somewhat more difficult when you want to do several eggs at once (I haven’t tried doing more than three at the same time). You have to work quickly and keep track of how long each one has been cooking, so that none get overcooked…
We would love to hear about your experiences with poaching eggs!