How to Poach Eggs





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Uploaded on Apr 12, 2011

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Mahalo cooking expert Eric Crowley shows you how to poach an egg.

What You'll Need

* Skillet with straight sides, about 2 inches deep

* 1 tbspĀ 
* Fresh eggs (older eggs have more fragile yolks)

* Wide, slotted spatula
* Burner


1. Fill a frying pan with one and a half inches of water.
2. Add vinegar.

3. Bring the water to a boil and reduce the heat to a simmer.

4. Break an egg onto a saucer.

5. Slide the egg off the saucer into the water.

6. As the egg cooks, use a spoon to cover the yolk with water.

7. The egg is poached when a thin film of white covers the yolk. This will take three to five minutes.

8. Remove the poached egg with the spatula.

Poached Egg Variations

* For a richer flavor, poached the egg in milk. Serve the eggs on buttered toast, and pour a bit of the warm milk over the eggs.

* Eggs can be poached in
chicken stock and served in the stock for a light soup.
* Poached eggs can also be poached in a can of condensed tomato soup, reconstituted with half a can of water. You can poach four eggs in one can of soup.

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