8.1.10

POACHED EGG

Perfect poached egg is cooked in residual heat and not poached at all. Poached egg cools quickly; serve it on a heated plate.

POACHED EGG
eggs

• Use a medium-sized non-stick skillet with a lid.
• Fill the skillet with 2-3 inches of water.
• Add a drop of vinegar to the water. Vinegar helps the egg to hold its shape.
• Crack the egg into the water.
• Put the skillet on high heat.
• Add some salt. Salt will make the water boil faster.
• When the water starts to boil place the lid on the pan and remove pan from the heat.
• Depending on how runny you like the yolk, keep the lid on for 3-5 minutes.
• Lift each poached egg out of the water with a wide slotted spoon and place on   a heated plate.
   

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!