Classic Eggs Benedict is brunch 101. Here's a fool-proof way of poaching eggs.
Prep Time10 minutesmins
Cook Time3 minutesmins
Total Time13 minutesmins
Ingredients
6cupsWater
½cupVinegarwhite or apple cider
Eggschilled
Kitchen Tools
Pot
Slotted Spoon
Small ramekin or prep bowl
Kitchen towel or paper towels
Instructions
Fill a pot with water and vinegar. The pot should be deep enough for your eggs to be fully submerged.
Bring your pot up to poaching temperature. It should be simmering with small bubbles rising to the top. Crack your first egg into the small ramekin.
With a spoon stir the water to create a moving swirl. This is so when you drop your egg it doesn't fall directly to the bottom of the pot and it also helps the white wrap around the yolk.
Once the water is swirling, dip your ramekin halfway in and pour your egg into the water. With your spoon, swirl the water again gently. Repeat this with 2-3 more eggs. Or you can do one at a time, it's up to your comfort level.
Cook for 3 minutes, Pull them out with a slotted spoon. When you shake your spoon, it should still jiggle, the white should be firm and fully cooked and the yolk should still be runny.
Place them to drain on a paper towel and set aside while you prepare the hollandaise sauce.