PRE POACHED EGGS RECIPES

Steps:

• Pour 2 tablespoons of vinegar into the poaching water.
• Crack open eggs one at a time, into a small bowl.
• Bring the water to a boil, then reduce temperature.
• When water reaches a gentle simmer, pour egg into a ladle.
• Gently transfer eggs into simmering water.
• The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
• Poach the eggs for 3 minutes spooning the simmering water over the eggs.
• When the whites become opaque and feel firm to the touch they are done.
• Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
• Serve immediately.

Steps:

• If making ahead, prepare an ice-water bath fitted with a sieve; set aside.
• Fill a large straight-sided skillet with 2 inches of water and bring to a boil. Add vinegar and return to a boil. Break one egg into a small heatproof bowl. Placing lip of bowl in the water, gently tip the bowl to slide egg carefully into pan. Use a large slotted spoon to fold the edges of the white over the egg, for a neater edge. Repeat with remaining eggs.
• Cook until whites are just set but the yolks are still soft, they should still move around inside, 1 1/2 to 2 minutes. Lift out eggs with a slotted spoon or small mesh sieve and briefly rest on bread to allow eggs to drain. Trim edges with a knife for a prettier presentation before serving on toast, if desired, and seasoned with salt and pepper.
• To make ahead, immediately place eggs in an ice-water bath to stop the cooking, then transfer to a bowl of cool water (it should just reach the tops of the eggs). If storing longer than an hour, place bowl in refrigerator (covered) for up to 24 hours. Reheat by briefly placing eggs in a pan of barely simmering water, just until warmed through. Serve on toast, if desired, seasoned with salt and pepper.