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Perfect Poached Eggs Without Vinegar!

Posted on November 22, 2009 by noncon
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Those egg poaching pans with the little plastic dishes are useless for poaching eggs. You have to grease the plastic, which defeats the object of using no fat. then if you want a runny yolk, you’ll have to put up with runny whites too unless you want to wait half an hour.

And poaching eggs in a saucepan is no good either. You need a frying pan, in fact the perfect poached egg looks exactly like a fried egg should, but without the oil.

There is a huge poached egg / vinegar myth – you do NOT need any! Who the hell thought of that? It’s supposed to bind the egg, but eggs can bind perfectly well on their own, and the vinegar makes the eggs stink!

I manage to make perfect poached eggs every day using a frying pan, hot water and no vinegar, and yet whenever I stay in hotels I get qualified chefs telling me you HAVE to add vinegar to the water to poach eggs. I’ve even been inside the kitchens twice to prove you don’t need a saucepan or vinegar! Did they knock anything off the bill for my expertise – no chance!

If I’m having egg with chips (fries) then I won’t mind the taste or smell of vinegar, but vinegar has no place at the breakfast table, thank you.

Just a bit of salt to bring the water to the boil quicker is all that is needed. Then you just add your egg to boiling water in a non-stick frying pan and cover with a pan lid.

Once it tries to or does boil over, turn the heat down and do your toast.

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