Poached eggs are magical. I love them. I even eat them on salads. One of my favorite salads to make has romaine lettuce, seasoned roasted veggies, hot from the oven, and two poached eggs. I shave a bit of parmesan cheese over it all. When you cut into the eggs the yolk runs all over the salad and becomes a rich "dressing" for it. Seriously so good. Now, because it's just me at home, poaching eggs isn't that big of a deal, but when you have a whole crew to cook for in the mornings, poaching eggs one or two at a time isn't practical. Poached eggs can be temperamental. They can easily be overcooked and can break apart in the water, becoming a mess. The whole whirlpool trick (where you stir the pot and crack your egg in and the spinning water wraps the white around itself) only works for cooking one egg at a time. But Diply has found the perfect way to poach multiple eggs at one time without the headache and it has to do with cracking eggs into cups first and also removing your water from the heat source to stop the boiling before adding your eggs.
What you'll need:
- 4 large eggs
- 2 tea cups
- large skillet
- water
- slotted spoon
- 1 tsp salt
- 2 tbsp white vinegar
The method:
Crack your eggs into your tea cups. In a large skillet pour in your water and add in the salt and vinegar. Bring to boil. Remove from heat and carefully tip your cups into the water to release them. Without the water still boiling around, your eggs won't get bounced around and are less likely to come undone. Try to make as little amount of waves in the hot water as possible to keep your eggs together. Put a lid on it and wait five minutes. After the five minutes your poached eggs are perfectly cooked. Carefully remove with a slotted spoon and place on paper towel to soak up the extra liquid.
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