How to Make Perfect POACHED EGGS

  How to Make Perfect POACHED EGGS

- Hey, everyone. I'm gonna show you how to make perfect poached eggs. 

This is so easy to do. You don't need any fancy equipment, and you'll be a pro in no time.

 So let's get started. (bell dings) With a medium sauce panlike the one I have here, 

you can poach one to four eggs at a time. If you want to poach more than that, 

you'll need a larger sauce pan, and you'll need to work quickly. I'm using large cold eggs,

right out of the refrigerator. Crack the eggs into individual ramekins. Fresh eggs work best

 to make poached eggs, because they hold their shape better, and they have less excess 

whitesoutside the egg white sack. Those excess whites are what causes thestringing in the water. 

If you're using older, store-bought eggs, here's a great tip. Crack the eggs over a fine mesh sieve 

before transferring it to the ramekin, so you can strain off that free liquid outside the egg white sack. 

This step is optional andwon't affect your poached egg, but it will keep your water cleaner. Once you

 have all of your eggscracked into individual cups, heat a medium sauce pan,filled 2/3 full with water. 

Bring that to a simmer, then add one tablespoon of white vinegar. You can also use apple cider vinegar,

 but don't use any darkervinegar like balsamic, or it will discolor your eggs. This next part is absolutely 

critical. Reduce the heat so that thewater is barely at a simmer. You should see some movement or tiny 

bubbles beingsent up from the bottom, but the surface of the water should not be bubblingor disturbed

 at all. Now add the eggs one at a time, dip the edge of the ramekin into the water and gently slide out 

the egg. You can see that first egg wasn't strained and released strings into the water, while the second 

egg wasstrained and looks much cleaner. Working quickly, add the rest of the eggs in a clockwise 

pattern around the pan, so you know which ones to take out first. As soon as all of theeggs are in the 

water, immediately remove it from the heat, cover with a tight fitting lid, and let it sit for exactly four 

minutes. And if you don't wantyour eggs to over cook, make sure to set a timer. Remove the eggs one at

 atime using a slotted spoon and starting with the firstone that you put in the pan. Briefly, let the excess

 water drain off from the spoon over apaper towel lined plate, then transfer to a serving plate. Work 

quickly, since poachedeggs can easily be over cooked. I usually just cook four eggs at a time, because I 

have morecontrol over the timing, and they're less likely to get overcooked. And if you want to make 

another batch, you can use the same water. Sprinkle the eggs withyour favorite seasoning. We love salt,

 pepper, anda little bit of paprika, and you can use them for any recipe that calls for poached eggs. 

These have perfectly cooked whites with golden liquid centers. Poached eggs feel fancy, butthey truly 

are so easy to make. 

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