Before we begin, just know that it's ok if your eggs don't poach on the first try. The first time i made this, my favorite breakfast, I discovered what it is to make egg drop soup. Yick.
SO:
-boil a bunch of water with vinegar. the vinegar helps the eggs hold their form. i pour for a couple seconds and that's how much i put in.
-crack each egg into a ramekin or small glass and not from a height.
-when the water is ready, slowly pour each egg into the pot at the water line. when using a small glass you should partially dip the glass into the water while pouring.
-cover the bot and turn off the heat. set your timer for 2.5 - 3 minutes, depending on how you like your eggs.
-when they're done and hopefully in ball form, scoop out each egg with a spoon or ladle with holes or slotted spoon....those egg poaching spoons they sell are a gimmick. don't need 'em.
- i like to top them with za'atar and fleur de sel. i haven't yet made the hollandaise sauce because i'm lazy and i don't think it's needed though i always encourage that addition when i'm at a restaurant.
-then throw the canadian bacon in a pan and cook it. then eat it.
1 comment:
Oh! I think the trick truly is to partially dip the cup with the egg into the hot water.
If you're doing more than one at a time, do you plop 'em in simultaneously or in rapid succession?
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