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Poached Eggs
Poached Eggs <p>Vinegar and a soft touch are they key to a perfectly poached egg. Quick and easy, poached eggs can be eaten solo, with toast or go for it and whip up some <a href="/videos/techniques/hollandaise-bearnaise-sauces">Hollandaise Sauce</a> to make Eggs Benedict.</p>

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egg techniques, eggs, poached eggs

Vinegar and a soft touch are they key to a perfectly poached egg. Quick and easy, poached eggs can be eaten solo, with toast or go for it and whip up some Hollandaise Sauce to make Eggs Benedict.

Comments (2)

  • Posted Wednesday, December 4, 2013, at 10:03 pm by The_Admurl:
    Something you may want to try Chef, is to break the egg into a small bowl, and lightly stir the pot of water to create a swirl in the water once it simmers. Then lower the bowl gently into the center of the water and tip the egg out. A slightly under cooked egg can be gently placed in ice water while you prep several for guests. Once you're 2 minutes from service, gently return all eggs to simmering water until desired doneness. Happy poaching!
  • Posted Wednesday, January 21, 2009, at 11:55 pm by Bea Viera:
    I made the poached egg for lunch and the vinegar is no doubt the winning factor. It was delicious on toast.

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