Alright, so I’m a huge fan of Master Chef, because who isn’t? This past week their challenge was to poach an egg and make Eggs Benedict and they were having so many problems and not poaching eggs right (not to mention the hollandaise sauce, but we wont go there right now) and I’m like “that really doesn’t look that hard.” but I had never poached an egg, so what did I know, right? So I decided I was going to poach the egg myself and see how it worked. Yeah, it was super easy, I had no problems at all. So here are directions on how to poach an egg – easily.
What you’ll need:
1 teaspoon of vinegar
a cup/mug/measuring spoon to hold the egg
A slotted spoon
Here are a few follower tips to make it even easier!
Use a small pot and shallow water, it helps the egg to stay together easier.
Bring a pot of water to an almost boil, add 1 teaspoon of vinegar, stir it around, then with a cup pour the egg into the pan. Use the spoon to keep the whites near the egg. Let it sit for 3-4 minutes and then use the slotted spoon to gently pick it up and allow the excess water to drain. Place on a piece of toast and enjoy! 🙂