Everyone loves a poached egg. When done correctly, a poached egg is light and pillowy on the outside yet full of glorious, flowing and flavorful bright yellow yolk on the inside. To be totally scrumptious and worthy of the iconic American dish that is the eggs Benedict, a poached egg needs to be done correctly. Unfortunately, to make a poached egg at home is frustratingly difficult.
If you’re looking to make some delicious brunch recipes at home, worry no further! We have a handy five-step guide that will have you poaching eggs like a real chef in no time.
Step 1: Fill a large, deep pot with cold water; the deeper the pot, the better the final product will be. Add 1 or 2 tablespoons of white vinegar to the water. If you add too little vinegar, the egg won’t set as quickly. However, if you add too much, the egg will taste like vinegar.
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