How To Poach an Egg

I JUST poached an egg!!! Very exciting stuff. I thought this was way beyond my skil llevel, but the authors of The Best of America's Test Kitchen made me believe in myself! I have posted several recipes from this cookbook- I cannot get enough of it. Everything is described in detail with photos and tips- I highly recommend it. They gave step-by-step instructions on how to make eggs benedict. Now, I will try that another time. This time I just wanted to learn to poach an egg. One egg out of two made it on the first try, so yippee! It's really esay too- you can do it too!

Stuff you need to poach an egg:

• eggs
• 2 TBSP white vinegar
• 1 tsp salt
• water
• large skillet with lid
• teacups
• slotted spoon

How to poach an egg:

1. Fill a large skillet with water- almost to the brim. Add salt and vinegar and bring to a simmmer over high heat for several minutes.
2. Meanwhile, crack your eggs into a teacup. You can put up to 3 eggs in each teacup, depending how many you are brave enough to poach at one time. I recommend starting with 1 or 2.
3. Gently slide your eggs from the teacup into the simmering water. Cover pan and remove from heat. The residual heat of the water will cook your eggs.
4. Let sit 5-7 minutes (mine took 7) for eggs with a runny yolk. Remove gently with a slotted spoon.
5. Season and enjoy!

I had mine on a biscuit- yummy! :)