How to Poach an Egg

August 20, 2014 | By | Comments (0)

Have you perfected the poached egg? If not, we’re here to help!

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Poaching an egg basically means cooking it in simmering water for a few minutes. This results in a perfectly cooked egg with a runny yolk. You’ll see poached eggs in some classic breakfast and brunch dishes like Eggs Benedict and Eggs Florentine, but they make great additions to many other dishes as well. You’ll see them with various kinds of salads, appetizers, and sandwiches.

Many people wonder if it’s safe to eat the runny yolk of poached eggs, but if you use pasteurized eggs and cook them until at least 160 degrees Fahrenheit, you’ll be fine. Water boils at 212 degrees, so poaching eggs at a simmer is fine.

To see just how easy it is to perfectly poach an egg, take a look at the video below!
 

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