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It will only take you four minutes to prepare it
The most common problems while making poached eggs are using old or cold eggs, too hot or not hot enough water. However, Good Food experts have shared an “easy” recipe, the secret of which is the addition of a single ingredient, writes Express.
“Follow our simple recipe for perfect poached eggs with a runny yolk and a dense white, perfect for breakfast, brunch or as a finishing touch to another meal,” the experts add.
It is noted that the eggs take just four minutes to cook.
Recipe
Ingredients:
- One tablespoon of white wine vinegar;
- eggs, as many as you want to cook.
Cooking
- First, fill a large saucepan with water and add the vinegar. Once the water boils, reduce the heat and cook on low heat. After that, crack an egg into a small bowl.
- To get a perfect egg with no whites, crack it into a fine strainer and let the whites drain.
- Stir the water to create a slight swirl to help the albumen wrap around the yolk. Then carefully lower the egg into the water and make sure the heat is low enough.
- Boil the egg or eggs for three to four minutes, until the white is set. Carefully remove with a skimmer and blot with a tea towel or kitchen paper the water remaining from the egg.
- Experts say that adding white vinegar to the water for scrambled eggs helps the egg whites to curdle quickly, making them spread evenly. Thus, as experts assure, the scrambled eggs turn out more compact and homogeneous.
“Vinegar also helps the egg white stick to the yolk, creating a more cohesive and visually appealing poached egg, perfect for guests. You can also use apple cider vinegar, plain white vinegar or a drop of lemon juice – all of which are thought to achieve the same effect,” notes the Express.
