Huevos poché perfectos

Ingredientes

• 1 to 4 eggs
• 1 to 2 tablespoons vinegar, such as white wine, white balsamic, rice, or apple cider

Preparación

1. 1

   --- Method for Making 1 Poached egg: ---

2. 2

   Fill a shallow saucepan with 2 cups of water, cover it, and bring to a simmer. Crack an egg into a small bowl. Place 1 tablespoon of vinegar into a small bowl. Line a plate with paper towels or a cloth napkin. Have a wooden spoon and a slotted spoon nearby.

3. 3

   Once the water simmers, uncover it, and TURN OFF THE HEAT. Add the vinegar. Make a whirlpool (optional) with the end of the wooden spoon. Carefully lower the egg into the center of the vortex. Cover the pot. Set a timer for 5 minutes.

4. 4

   Uncover the pot. Transfer the egg to the prepared plate using a slotted spoon. Let rest briefly, 30 seconds to a minute. Then use as you wish. Notes: It may take some trial and error to get the timing right for you: 5 minutes will yield an egg with completely set whites and a runny yolk. You may want a runnier yolk, in which case, set the timer for 4.5 minutes.

5. 5

   --- Method for Making 4 Poached eggs: ---

6. 6

   Fill a wide shallow saucepan with 4 cups of water, cover it, and bring to a simmer. Crack 4 eggs each into their own small bowls. Place 2 tablespoons of vinegar into a small bowl. Line a large plate with paper towels or a cloth napkin. Have a slotted spoon nearby.

7. 7

   Once the water simmers, uncover it, and TURN OFF THE HEAT. Add the vinegar. Carefully lower the eggs into the pot one by one. Cover the pot. Set a timer for 5 to 6 minutes, depending on how runny you like your yolks: 5 minutes will yield very runny yolks; 6 minutes will yield less runny yolks.

8. 8

   Uncover the pot. Transfer the eggs to the prepared plate using a slotted spoon. Let rest briefly, 30 seconds to a minute. Then use as you wish. Notes: It may take some trial and error to get the timing right for you.