A Little Personal History:
Description Text
Description:
Description Text
| Categories: | Eggs |
| Servings: | 4 |
| Time: | – Preparation: 14 minutes – Cooking: 2-5 minutes |
| Equipment: | Measuring bowl and spoons, 1 large bowl, knife, large cooking pot, slotted metal spoon, serving dishes or holding bowl |
| Difficulty: | Medium |
Ingredients:
- 8 eggs
- 1 Tbs white vinegar
- 3 quarts water
Procedure:
- In large pot, add water till half full (min. 4 “), vinegar and bring to a boil.
- While water reaches a boil, with knife, crack 8 eggs and carefully place in large bowl (make sure yolks don’t break or separate).
- Once water reaches boil, reduce heat till water simmers with only small bubbles forming.
- With a slotted spoon, swirl water till a rapid whirlpool takes shape.
- Bring bowl with eggs close to water and side of pot but not touching pot. Slide eggs into water.
- Two to three minutes should be adequate for the yolks to start to set. Cook longer depending on how you like your eggs. Carefully skim & remove any billowing egg whites with slotted spoon as necessary.
- As each egg or batch of eggs are done, remove individually with slotted spoon and transfer to serving dishes or holding bowl, depending on final use (e.g. Lars’s Eggs Benedict)
Advanced Preparation:
Tips, Notes, and Variations:
- A tablespoon of vinegar is added to the water to set eggs rapidly and reduce egg white from billowing.
- With practice you can break all 8 eggs into a mixing bowl and slide them all into the simmering whirlpool of water. You may want to have a few extra eggs on hand, just in case some yolks break during cooking. Until your comfort level is adequate, you can always do 4 eggs at a time.
- You can always buy an egg poacher (basically a double boiler for eggs – see below).
- Another variation I’ve used is to break the eggs into separate buttered/oiled ramekins. Place the egg filled ramekins into simmering pot of boiling water (at least 4″ and not high enough to spill over into ramekins). When cooked to satisfaction, remove with either tongs or cooking glove and flip/drop onto dish.
