Homemade Poached Eggs


Homemade Poached Eggs

A poached egg is an egg that has been cooked by poaching, as opposed to simmering or boiling liquid. This method of preparation is favored for delicate foods that could be damaged by cooking at higher temperatures such as the boiling point of water.

Portion Size: 4
Prep Time: 2 Minutes


400 ml Water
Dash Of Vinegar
4 Large Eggs
Sea Salt & Cracked Pepper


1. Put at least 10 cm of water into a shallow saucepan add, vinegar and bring to the boil.
2. Carefully break in the eggs one by one, holding them as close as possible to the surface of the water while doing so. Bring just to the boil, reduce the heat and cover with a lid for 3 minutes.
3. Carefully remove the eggs with a slice or a perforated spoon and drain on a clean kitchen roll. Serve as required.
4. If eggs are not required for immediate use they should be transferred from the hot water into a basic of cold water.
5. Refresh until quite cold. Trim any ragged edges and store until required in fresh cold water. When required reheat in boiling salted water.
Chef Tip:
1. Always Wash your hand’s before any food preparation begins.
2. I can not emphasize enough try these recipes with your kid’s, My children love to watch and get involved mainly making soups/recipes homemade, can’t beat it Enjoy.
3. If you have any questions feel free to email me at info@gohuff.com , i will reply almost instantly to help in any way i can.
4. 1 ml (milliliter) is the equivalent of 1 gm (gram).
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