Perfect your poached egg by starting the process in the shell.
Poaching an egg isn't the easiest thing to do. Even if you love poached eggs, it's typical to end up with a pot full of watery, runny egg on the stove instead of a beautifully poached egg. To make the process simpler, poach an egg while it's still in the shell before releasing it into the water. It's a user-friendly process that retains the shape of the eggs without creating a soft-boiled egg. Try it a few times until you perfect your technique; then you'll be able to quickly make poached eggs anytime.
Instructions
1. Fill a saucepan with 4 inches of water. Place over high heat. Add vinegar.
2. Stick a thermometer in the water. The water should be between 140 and 150 degrees Fahrenheit. The be almost at a simmer, with bubbles that form and rise slowly.
3. Place your egg in the water for 25 seconds. Remove it from the water with a slotted spoon.
4. Crack the shell and gently let the soft egg slide into the water.
5. Wait 3 to 4 minutes while the egg white firms around the yolk. Encourage white to cling to the yolk with a gentle nudge from your spoon.
6. Remove the egg from the pot with the spoon, letting the water drip back into the pot. Serve hot.
Tags: into water, poached eggs, , water should