Poached Eggs (Alton Brown method)

In a saucepan with 2″ straight sides, heat 1.5″ water and 1 Tablespoon vinegar until simmering.  Break an egg into a small dish and pour it carefully into the water.  Repeat as needed.  Cover the pan, turn off the heat and let it sit, undisturbed for 4 minutes for a slightly runny yolk, 5 minutes for a firm yolk.  Remove with a slotted spoon, blot with a towel, and serve.

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Published in: on November 24, 2015 at 8:03 am  Leave a Comment  

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