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Poached Eggs
- Makes
2
- Difficulty
Easy
- Ready in
10 min
By Mark Bittman
Published 2005
The perfect poached egg isn’t easy to achieve, and it’s unlikely you’ll produce one on your first try. Patience. If you want to get good at it, sacrifice a dozen or two and practice. Or don’t worry so much; a ragged-looking poached egg tastes just as good as a lovely one. Just don’t overcook.
Ingredients
1 teaspoon 1 teaspoon 2
Method
- Bring about an inch of water to a boil in a deep, small skillet, add the salt and vinegar, and lower the heat to the point where it barely bubbles. One at a time, break the eggs into a shallow bowl and slip them into the water. At this point, cover the skillet or begin to spoon the water over the tops of the eggs.
- Cook for 3 to 5 minutes, just until the white i
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