Kittencals Perfect Poached Eggs Recipes

Steps:

• Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
• TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
• Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
• Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
• Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

Steps:

• Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs).
• Add in cold water to a depth of 2-inches in the saucepan.
• Add in milk and a pinch of salt to the water; bring to a boil then reduce to a light simmer.
• Holding the egg as close as possible to the simmering water break eggs one at a time into the water.
• Simmer over very low heat for 5 minutes or until desired doneness.
• Carefully remove eggs with a slotted spoon.

Steps:

• Start with a fresh egg. If the egg isn't fresh, the egg white deteriorates which leads to that jellyfish-like tendrils of whites seen with some poached eggs. To test for freshness, drop the egg into water. If it sinks, its fresh and perfect for poaching and souffles. If it stays submerged but lays with its wide-end up, its older but still good for most recipes. If it floats, throw it out.
• Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break the yolk. Let stand for 5 minutes.
• Meanwhile, bring a medium saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl the water until a vortex forms in the center. Slip 1 egg with the vinegar into the vortex and continue to swirl the water with the whisk around the edges of the pan until it returns to a boil. The egg white should wrap tightly around the yolk, forming an oval shape.
• As soon as the water returns to a boil, reduce the heat to medium and gently simmer the egg, frequently swirling the water, for 2 minutes.
• Using a slotted spoon, lift the egg from water and use kitchen shears to trim any stray pieces of egg white. Place the egg on paper towels and gently blot; transfer the egg to a bowl or plate. Repeat with remaining egg. Season with salt and pepper.