POACHED EGGS RECIPE
Fixings:
Eggs
Water
Salt & pepper powder to taste
Readiness:
1.in pot or profound omelet skillet, bring 2 to 3 inches of water to bubbling. Lessen hotness to keep water delicately stewing.
2.break cool eggs, 1 at once, into custard measure or saucer or break a few into vessel. Holding dish near water's surface, slip eggs, 1 by 1, into water.
3.cook until whites are totally situated and yolks start to thicken yet are not hard, around 3 to 5 minutes. With opened spoon, lift out eggs. Empty in spoon or on paper towels and trim any harsh edges, if wanted.
4.serve poached eggs hot sprinkled with salt & pepper powder to taste.
Fixings:
Eggs
Water
Salt & pepper powder to taste
Readiness:
1.in pot or profound omelet skillet, bring 2 to 3 inches of water to bubbling. Lessen hotness to keep water delicately stewing.
2.break cool eggs, 1 at once, into custard measure or saucer or break a few into vessel. Holding dish near water's surface, slip eggs, 1 by 1, into water.
3.cook until whites are totally situated and yolks start to thicken yet are not hard, around 3 to 5 minutes. With opened spoon, lift out eggs. Empty in spoon or on paper towels and trim any harsh edges, if wanted.
4.serve poached eggs hot sprinkled with salt & pepper powder to taste.
No comments:
Post a Comment