HOW DO YOU POACH EGGS
In a pan, heat 2-3 inches of water over medium heat until bubbles cover the bottom and sides of the pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). To the water add 1 Tbsp vinegar for every cup of water used. Using a large spoon, swirl the water in a circular motion then gently pour each egg into the middle of the water. Using a spoon, carefully turn the egg over after 1-2 minutes. When the egg is finished cooking, gently lay it on a paper towel using a spoon. Gently put the egg on the spoon and transfer to the plate being careful not to break the egg.
HOW LONG DO YOU POACH EGGS?
For an egg that is firm white on the outside and runny yolk on the inside you’ll want to poach the eggs for 3-4 minutes for a large egg. If you are using smaller eggs, use less time and if you plan to poach a batch of eggs ahead of time and reheat later, just keep in mind that reheating may firm up the yolk a little more.
CAN YOU POACH EGGS AHEAD OF TIME?
Absolutely! After the eggs have finished poaching, just place them in an ice water bath and store them in the water and in the refrigerator, for up to 2 days. To reheat, place the eggs in a pan of hot water that is just simmering for 30-60 seconds, until heated through. Keep in mind the longer you heat them, the yolks may become more solid.