.jpg.rend.hgtvcom.196.196.suffix/1679332577620.jpeg "1467756599")
We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Alton Brown
Recipe courtesy of Alton Brown
Watch how to make this recipe.
Poached Eggs
Getting reviews...
- Level: Intermediate
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 eggs
- Level: Intermediate
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 eggs
Ingredients
Directions
- Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar. Gently crack each egg into a custard cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately. Eggs may be stored in ice water in the refrigerator for up to 8 hours. Reheat in hot water for 1 minute before serving.
