(I look really pretty in the screenshot above. I know.)
I don’t know about you guys, but poaching an egg always seemed really intimidating to me, until I actually tried it. There are a couple little tricks:
1. Make sure the water is at the perfect temperature – not boiling, just gently bubbling
2. Add a tiny bit of white vinegar to the pot while the water is warming
3. Once the egg is in the eye of the tornado, leave it alone. After 2 minutes remove it with a slotted spatula and gently touch the yolk to make sure it’s set but still pretty wiggly.
Enjoy on just about anything, but one of my favorites is eggs benedict in all forms. The recipe in this video is a fantastic smoked salmon and polenta eggs benedict with a lemon-dill hollandaise sauce. Thanks for your video editing, JBG!