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Step 1: Bring a pot of water to a simmer with a little vinegar added. Step 2: Break your egg into a small bowl or ramekin, rather than cracking it directly into the pan of boiling water.
The way Child finishes off her eggs is very similar to methods described above: she pours 1 or 2 inches of water into a skillet with a splash of vinegar and simmers the eggs until the white is set ...
Place two to three inches of water in your saucepan or skillet. Turn the heat up; and bring the heat up to a boil. Add one to two teaspoons of white vinegar, as well as a teaspoon of kosher salt.
An egg being slowly poured into a ring mould in a pot of simmering water. The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft.
Poached eggs are generally cooked in water, with or without vinegar, fish in white wine, poultry in stock, and fruit in red wine. The liquid used for shallow poaching is typically called a cuisson and can be reduced and used as a base for the poached item's sauce. [3]
Preheat the broiler to medium-high. To poach the eggs, put a medium saucepan over medium-high heat. Add 6 cups water,1 tablespoon salt, and the vinegar.
The thin white is what causes poached eggs to have that stringy quality. Once the egg has strained, carefully pour it into a bowl. Make sure you have a pot of simmering water ready.
The genius, make-ahead method comes from chef and food writer J. Kenji López-Alt.