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Carolina Kitchen: Poached eggs

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Carolina Kitchen: Poached eggs (Photo credit: WLOS Staff)

By Chestnut Chef Joe Scully

Ingredients:

  • 2 eggs (per person)
  • white vinegar as needed
  • water

Equipment:

  • Shallow pan for poaching
  • Small cup for eggs
  • Slotted poon
  • Paper towels for blotting

Instructions:

  1. In a shallow pan, bring the water to a boil.
  2. Stir in a circular motion while adding eggs.
  3. Cook until done, remove with slotted spoon.
  4. Blot on paper towels.
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