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Poached Eggs


While I’m a home from our San Francisco Food Tour of North Beach\Little Italy and Chinatown, I l like using poached eggs in a lot of recipes.  An easy way me to make them is by using an egg poacher cup.  It holds the egg together while it’s the water.  I’m not sure if it produces a better or worse poached egg than a traditional method, however it seems to work fairly well for me. I like one that immerses in the water and has holes in the bottom, so the egg is covered in water.  I’ve found that ones that sit atop the water tend to steam the egg, so the egg does not have the same texture as an egg that has been poached in water. I like to spray the egg poacher with some vegetable cooking spray.  It’s still a good idea to put a splash of vinegar and some salt in the water. It’s a good idea to let the water to come just below a simmer, so the egg whites stay together.  It can take a longer time for the egg to get to the texture that you like than traditional method, so it’s a good idea to keep an eye on them.  My eggs are usually done after about four to four and half minutes.

While the stops on our San Francisco Food tours tend to use a more traditional way to way to make a poached egg, the chefs are more talented at making poached eggs than I am. The result is that egg poaching cup works better for me.

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