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Poached Eggs Recipe

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This recipe for Poached Eggs is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 qts. Water
1/4 C. White Vinegar
1 tsp. Kosher Salt
8 large Eggs
Directions:
Directions:
Place 4 (6-ounce) custard cups in a 6-quart, deep, straight-sided pan.
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.
Break the eggs, 1 at a time, into another custard cup or ladle; and pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 5 minutes each and remove from the cups.
Repeat with remaining 4 eggs.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Make poached eggs for Eggs Benedict!

 

 

 

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