How to poach an egg
A poached egg is an egg that has been cooked by poaching, that is, in water. No oil or fat is used in its preparation. In modern parlance, the term "poached egg" is also applied to a different method of preparation using an "egg poacher", where the egg is suspended in steam, rather than being poached in water.
- 2 Each Eggs
- 1 Table Spoon(s) Lemon juice
- 1 Tea Spoon(s) White vinegar
- Fill a sauté pan half way with water and bring to a simmer. Next add white vinegar and lemon juice. Then break the egg and drop it in, cook for 2 ½ to 3 minutes.
- While cooking use a spatula, (fish spatula preferred) and push water on top of the egg. Keep checking the egg to ensure it is not sticking to the pan.
- Remove using your spatula.
- The lemon juice and vinegar will give you a nice round poached egg. The colder the egg the longer it takes.