|
 |
POACHED EGGS |
|
|
|
| Ingredients: |
4 quarts water
1/4 cup white vinegar
1 teaspoon kosher salt
8 large eggs
|
|
| Procedures: |
Put 4 (6-ounce) custard cups in a 6-quart deep, straight-sided saute pan or rondeau.
Add 4 quarts of water or enough to cover the cups by at least 1/4-inch.
Add the vinegar and salt to the water and put the pan over high heat.
Heat just until the water begins to boil and the cups clatter against the bottom of the pan, 20 to 25 minutes.
Adjust the heat to maintain a water temperature of 205 degrees F outside the cups.
Break the eggs, 1 at a time, into another custard cup or ladle.
Pour the eggs slowly into each of the cups, timing them about 10 seconds apart.
Cook for 5 minutes each.
Serve immediately or remove eggs from cups and transfer to an ice bath to stop cooking.
Refrigerate for up to 6 hours in the ice bath.
To reheat, bring water to a simmer, turn off the heat and add the eggs. Wait 1 to 2 minutes or until warmed
through.
| |
| |
|
|
