Recipes | 29 November 2016How to Make Perfectly Poached Eggs Share article facebook twitter google pinterest From Benedicts to ramen, poached eggs add something special to just about any meal. But the idea of cooking one can seem a bit daunting. Don’t worry, it’s much easier than you’d think! Biscuit Head‘s Jason and Carolyn Roy show you a simple technique that you’ll master in no time! Perfectly Poached Eggs While many know poached eggs thanks to eggs Benedict, those unfamiliar with this style of egg often confuse them for a dollop of sour cream or whipped cream! We love poached eggs and use these in the restaurant for the majority of our biscuit sandwiches. Once you get the technique down, you’ll find they are easy to make. And because you cook them without the use of any fat, they are healthier than fried eggs as well. Ingredients 2 to 12 eggs (as many as you want to poach) 1 gallon water 3 tablespoons white distilled vinegar Bring the water and vinegar to a simmer in a heavy-bottomed, mediumsized stockpot. Adjust the heat so that you maintain an even simmer—not a boil! Before dropping the eggs into the water, give the water a little stir in a circular motion to create a swirl. Crack the eggs and gently drop them in one by one. The closer to the water the eggs are when you drop them in, the more gently the splash will be and the shorter the egg white “tail” will be. Cook the eggs for approximately 3 minutes for a light- to medium-done egg. If you like them harder, simmer for another minute or 2. Remove the eggs from the water with a slotted spoon. Obviously, the more eggs you have to cook, the more likely it is you’ll want to work in batches to keep track of cooking time. If you’re trying to poach a dozen eggs, by the time you crack the twelfth, the first egg will probably be done—and you’ll be asking yourself, “Now which one was the first egg again?” Poached eggs will hold their warmth for only 10 minutes, so it’s best to serve them immediately. If you’re hosting a large brunch, you can also make them ahead of time and transfer them from the poaching pot to an ice water bath. This will stop the cooking process and they can be reheated later in simmering water for about 1 minute. If you know you’ll be reheating, go ahead and slightly undercook the eggs while they’re poaching to prevent them from getting too hard when reheated. And remember, these eggs will need a pinch of salt right before you serve them. Buy from an Online Retailer US: UK: Learn the secrets for making the best breakfast, lunch, and everything in between. At Biscuit Head, people line up around the block for the pillowy Classic Cathead Biscuit, mile-high biscuit sandwiches, and addictive sides. Now you can impress your family and friends with the same recipes at home! Start by finding your favorite biscuits. In addition to the iconic classic, you’ll find the best Gluten-Free Biscuit ever, the crowd-pleasing Beer City Biscuit, and more. Then top them with a crazy good selection of gravies, preserves, honeys, and butters. You can also go big and stack biscuit sandwiches like Mimosa Fried Chicken with Sweet Potato Chai Butter and Sriracha Slaw. If you’re skipping the meat, try the Fried Green Tomatoes with ChevreDressing, Collards Callaloo, Okra Hush Puppies, or Quinoa Scramble. For dessert – because brunch should always end with dessert – whip up Biscuit Donut Holes with Lemon Curd, Biscuit French Toast, or Chocolate Biscuit Bread Pudding. Whether you’re an adventurous eater or just after a picture-perfect brunch spread, Biscuit Head has what you crave. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.