Poached Eggs

By corlear

Chefs Note: I’m sure that we’ve poached over a million eggs. Company-wide, the total eggs poached would number in the multi-millions. In other words, we have it down pat by now! Poaching eggs is a vital technique to have in your cooking repertoire.

Chef’s Tips: Follow this simple recipe. Do not put any salt in the water during poaching or the eggs will fall apart.

To have a backup in case of last minute egg breakage, I like to poach an extra egg or two when preparing a recipe.

Ingredients

• 1 gallon water
• 3/4 cup distilled vinegar
• 12 eggs

Details

Servings 6

Preparation

Step 1

Combine water and vinegar in a large stockpot over medium-high heat; bring to a simmer.

Break each egg into a cup and then careftilly slide egg into poaching water.

Cook about 3 minutes, or until whites are set and opaque.

Remove eggs from water with slotted spoon; blot with towel and use immediately.

If reserving eggs for later use, place in shallow pan filled with ice water. When ready to serve, reheat in hot water and use.