If your like me the thought of poaching eggs has been kind of scary. It wasn’t until we had “egg day” at school that I actually learned the proper way of poaching them. Before I had been using an easy poaching device that I found (here). They came out ok but they were never like the ones you see glistening in hollandaise sauce at fancy restaurants. So after a few failed attempts I think I finally have it down!
Follow these easy steps for beautifully poached eggs at home!
Add a few inches of water and a table-spoon of vinegar to a pot. The vinegar helps hold the eggs together when they’re cooking in the water. I used apple cider vinegar because I didn’t have regular white vinegar and it worked just fine. I’m assuming any kind of vinegar will do the trick. You want your water to heat up just before a simmer. When it starts to develop little bubbles its ready to go. If your water starts to simmer or boil, turn the heat down and let it cool a little.
Don’t be freaked out if your egg looks like a complete disaster. It will come together!!!! You can use a spoon or your spatula to help your little eggy out, just push the lingering pieces towards the center of the egg.