She Takes 4 Mugs Of Raw Eggs And Holds Them Over Hot H2O. When She’s Done A Delicious Surprise!

Eggs are one of the most versatile foods to cook with and eat. They are a main ingredient in many recipes and are often cooked by themselves in a variety of different ways. The fact that they are widely available and inexpensive further make them a staple to have on hand in the kitchen.

Plus, they make a great addition to main dishes or as a side accompaniment to a meal. Even people who are not master chefs can easily whip up a batch of scrambled, hard boiled, or fried eggs. However, when it comes to poaching an egg, that falls on the more difficult side of the egg cooking spectrum.

Poaching is a cooking method whereby a food is dropped and simmered in a liquid. Usually the liquid is water, milk, or some type of stock, and it’s an ideal way to cook foods that tend to fall apart when cooked other ways.

That’s why many recipes involving eggs, fish, chicken, and fruits are poached. Mastering the technique can be difficult but if you follow the accompanying tutorial from America’s Test Kitchen you can get it down right and soon you can be poaching 8 eggs simultaneously.

First off, you are going to need water, a skillet with a lid, 2 tablespoons of white vinegar, 1 teaspoon of sea salt, 8 large eggs, and 4 ceramic tea cups. Start by filling up a skillet with water and add in the white vinegar and sea salt.

Place it on the stove over high heat and wait until it boils. In the meantime, prepare the eggs by cracking 2 of them into each one of the tea cups. When the water has reached a steady boil turn off the stove and slide the skillet off of the hot burner.

Grab two tea cups in each hand and gently tilt them while lowering the rims into the water. All of the eggs should flow out at once and thus will cook evenly. Place the lid on the skillet, wait five minutes, and do not move or agitate the pan.

Take the lid off and scoop up each egg individually with a slotted spoon. Place them all on a paper towel lined plate to absorb any excess water and sprinkle with salt and pepper to taste. In the end, you should end up with neatly cooked egg whites that ensconce a still runny, slightly creamy, liquid yolk.

When you dig a fork into them and pierce the whites the yellow yolk will spill out and that’s what the ideal poached egg should look like. Bon Appétit!

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