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This recipe demonstrates a foolproof method for making multiple, perfectly poached eggs at once. By using a large skillet and cooking the eggs off the heat, you'll get neatly formed whites and creamy, runny yolks every time, without the usual mess or fuss.
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Bring salted and vinegared water to a rolling boil in a large skillet. → Crack eggs into small, separate cups. → Remove the skillet from the heat and gently slide all eggs into the water. → Cover and let the eggs poach off the heat for exactly 5 minutes. → Remove with a slotted spoon, drain on a paper towel, and season before serving.
Bring salted and vinegared water to a rolling boil in a large skillet. → Crack eggs into small, separate cups. → Remove the skillet from the heat and gently slide all eggs into the water. → Cover and let the eggs poach off the heat for exactly 5 minutes. → Remove with a slotted spoon, drain on a paper towel, and season before serving.
This recipe demonstrates a foolproof method for making multiple, perfectly poached eggs at once. By using a large skillet and cooking the eggs off the heat, you'll get neatly formed whites and creamy, runny yolks every time, without the usual mess or fuss.
Fill a 12-inch skillet almost to the rim with water. Add 2 tablespoons of white vinegar and 1 teaspoon of salt.
Bring the water to a boil over high heat.
While the water is heating, crack two eggs each into four small cups or teacups.
Once the water reaches a rolling boil, slide the skillet completely off the heat and turn off the burner.
Working quickly, lower the rim of each cup to the surface of the hot water and gently slide the eggs into the skillet.
Using a wide, 12-inch skillet is preferable to a deep saucepan as it allows for more even cooking and makes it easier to add the eggs.
Adding a little white vinegar to the water helps the egg whites to set quickly, preventing them from becoming frayed and messy.
By cracking the eggs into cups first, you can add them all to the skillet at once, ensuring they all cook for the same amount of time.
Cooking the eggs off the heat in sub-boiling water is a gentle method that prevents them from being agitated by bubbles, resulting in a more uniform shape.
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