Email to Bryan       

Recipe Categories: Bryan's HOME PAGEBEEF BREAD CAKES-PIES CROCKPOT DESSERTS EGGS FISH-SEAFOOD FRUIT LAMB ORIENTAL PASTA PORK POULTRY SALADS SANDWICHES SAUCES SOUPS STEWS VEGETABLES

Poached Eggs




List of Ingredients



• Eggs
  
• Water
  
• Butter
  
• 1 tsp. of white vinegar
  






Instructions



1. Pour water into a wide greased frying pan to a depth of 1 1/2 inches
   
2. Heat water until bubbles form on the pan bottom
   
3. Add vinegar
   
4. Break eggs into water, keeping them seperated
   
5. Cook with water barely simmering until eggs are done to your liking (touch yolk gently to check for firmness)
   
6. For solt yolks and firm whites, allow 3-5 minutes
   
7. With slooted sproon, lift eggs from hot water, drain on paper towel and serve at once
   






Final Comments


You can immerse poached eggs in cold water as soon as you lift them from the hot water and refrigerate them up to 24 hours.
To reheat eggs the next day, transfer eggs to a bowl of very hot water for 5-10 minutes or until eggs are hot to touch.