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Individually crack eggs into individual small bowl so ramekins. Strain each egg through a fine mesh strainer – this will remove any of the loose white that cause excess whisps. After straining return each egg to their individual bowls
Fill a small pot with cold water. Add 1 tbsp of vinegar to the pot. Cover the pot and bring the water to a boil. Swirl the water with a flat spatula to create a spiral. Pour eggs individually into the center of the spiral – the method works best with 1 egg at time, but I have tried up to 4 eggs.
Once you have poured your egg into the pot, immediately cover the pot, turn off the heat, and leave the pot on the burner. Leave the eggs in the covered pot for 3 minutes if you are using a gas stove and 2 minutes and 30 seconds if you are using an electric stove.
Remove the eggs from the pot with a slotted spoon. Tap the eggs to test for doneness – the whites should be solid and yolk should be runny. If the whites aren’t fully set, you can return the eggs to the water for a bit longer.
Enjoy the eggs immediately of place in an ice bath to stop cooking and enjoy the eggs later. Cooked poached eggs will keep in the fridge for up to 7 days