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Poached Eggs
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Poached Eggs

Poached Eggs

The thing about poaching eggs is that until you get your game down, they can be a fxxking pain to make. Some break, get cooked too long, not long enough, or just come out plain weird looking - like a science experiment gone wrong. Plus, having to make perfect poached eggs for your guests while they're staring at you can be too much pressure. So what's the answer? It's poaching ahead of time, because you perfect them...and put em in the fridge. Then it's easy peasy at game time.

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Makes as many as you want or need

Ingredients

  • 1 egg
  • 2 tablespoons white vinegar

Directions

For Right Now

  1. Bring at least 5-6 inches of water to a simmer - not boiling, but just before to about 180-190 degrees
  2. Add the vinegar to the water, and stir to mix - the vinegar helps pull the egg whites together
  3. Crack an egg into a small cup
  4. Then using a large spoon, swirl simmering water (to create a mini vortex) then gently slip the egg into the center of the swirl - the egg white will slowly come together
  5. Using a slotted spoon check the egg after about 3 minutes - the white should be set and the yolk runny
  6. Remove, drain carefully on a paper towel and use

In Advance

  1. Follow the directions above and as soon as they're done, immediately put them in a bowl of ice water to stop them cooking.
  2. Once cooled, put them and the cold water in a deli/tupper container with a lid and put them in your fridge - they'll be fine here for a couple of days
  3. When you need them, carefully slip them into barely simmering water for a minute, and voila - perfect poached eggs. Just drain them for a sec on a paper towel, then use as normal