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My poached eggs had taken a brief hiatus, so it seems.
Forgive the obsession, but they taste really, really good. Sometimes new foods incite cravings for a while!
Here’s the order of events in today’s cooking session.
First, I used white distilled vinegar and heated it in a pan with water.
I used two Eggland’s Best eggs.
Once the water began a slight boil, I added the egg.
I noticed that if you have a lot of vinegar in the water, it becomes rather frothy. A strange phenomenon, but at least you know you’re getting somewhere.
Unfortunately, I lost the egg a few times.
Both eggs still turned out beautifully, though.
I use a utensil that’s a cross between a spatula and slatted spoon- it works extremely well for the poached eggs.
Once you drop an egg in the water, also make sure you that try to roll the whites over the yolk, ever so gently. Try to keep the egg cooking a specific spot. The result will be…
…delicious poached eggs on toast.
I put salt, garlic salt, and pepper on my eggs.
Many people put butter on their toast prior to adding the egg, and while I usually do, I abstained today.
So there you go, an up-close and personal explanation of the magical, mystical, and often difficult poached egg.
Happy cooking everyone!
Sincerely and with lots of love,