Unlike scrambled or fried, boiled eggs requires some skill. Even the most experienced chef may leave this technique to hotel professionals. However, with a little practice, anyone can wear a soft, pillow-like white and warm, runny egg yolk in pajamas at home. (Yes, even you!)
The four-step technology of our Test Kitchen is practically foolproof, and does not require any special equipment except for non-stick pans and fine screens. Oversized eggs will give you a slightly larger and impressive effect, which is a good choice if you are eating brunch. However, if you only have large eggs in your hands, they will also work.
Some people say that the best poached eggs come from super fresh eggs. The farmers market is where you buy eggs directly from the hens, but the test kitchen says you will get good results from regular old supermarket eggs. Just make sure they are cold.
Place 4 cups of water and 1 teaspoon. White vinegar in a 10-inch nonstick pan; boil to medium-high. Reduce to a low point. There should be no bubbles on the water, but there should be small bubbles on the bottom of the frying pan.
Chop 1 large egg and put it in a fine sieve in a bowl. Let stand until the sparse and loose part of the egg white is poured into the bowl, about 10 seconds. Discard the drained egg whites in the bowl.
Transfer the eggs to a small bowl. Gently put the eggs in the water in the frying pan and boil. Cover; cook on low for 2 to 3 minutes, until the white is cooked and set.
Use a slotted spoon or spatula to gently remove the eggs from the frying pan. Dry the eggs with a spoon and dry them with a paper towel.
Depending on the size of the frying pan, you can cook up to four eggs at a time, but do not overcrowd the pan. Each egg needs to leave a certain amount of space around it, and it is difficult to cook all the eggs quickly but carefully without taking at least one egg apart.
Post time: Jan-12-2021