| 2TORIAL |
| Learn2 |
Poach an Egg
(3 steps)
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How can you poach an egg? They're always in season!
The sight of a beautifully poached egg or two is enough to set aflutter the heart of an otherwise jaded gourmet. For a palate long encumbered by sauces, seasonings and marinades, the simplicity of the poached egg is its greatest asset.
The poached egg is different from other egg dishes, such as omelettes and scrambles, in that no oil is used and no other ingredients are mixed in. Since no flavors are added during cooking, the poached egg arrives unclothed and innocent, perfect in the still morning light.
Before you begin
When poaching eggs, try to find the freshest eggs possible. A fresh egg will be easier to handle, and will hold together in the water more easily.
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Go to Step 1 of 3
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| 2TORIAL NECESSITIES |
- A skillet, or shallow saucepan
- One small measuring cup (without a spout), or teacup, for each egg poached
- A perforated spatula, or large slotted spoon
- A tablespoon or serving spoon
- Paper towels or an impeccably clean tea towel
- 1/2 teaspoon white vinegar
- 1/2 teaspoon salt
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| OTHER 2TORIALS AND LEARNLETS |
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