TRACY'S POACHED EGGS
THIS is my method for making poached eggs... they're perfect every single time, you an make one or a bunch for a crowd. SO easy and completely foolproof, seriously, trust me
in pan of boiling water at least 1 1/2 inched deep, transfer an egg from a small dish, remove from heat immediately and time for 3 minutes. remove with slotted spoon, leat.
BUT I couldn't leave it alone, so I made toast, added some of the salmon I hot smoked yesterday (yes, recipe on the blog) and put the egg on top then draped some of my cheater hollandaise (yes, on the blog) over it and ate it. it was so crazy delicious.
IF you like a firmer egg, add 30 second increments till you hit your sweet spot. MINE is a cooked through but still tender white and a custard runny yolk.
Go make some poached eggs... then tart them up!
Here's the howto:
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