A healthy way to eat eggs, impressive if cooked right, the poached egg can be tricky to control.
Fill a saucepan about two-thirds full of water. Add a dash (1/16 teaspoon) of white vinegar. This will help the egg’s appearance by coagulating the white. Turn the heat on to bring the water to boiling. Fresh eggs work best.
Crack the egg into a small bowl. Reduce the heat under the boiling water so it will be at a simmer. Carefully slide the egg into the water. Wait 3 to 4 minutes until cooked. Remove with a slotted spoon. Let the excess water drip back into the saucepan. Serve immediately.
Poached eggs must be served warm. If you need to make several eggs, cook the eggs and chill them in a bowl of icy water until it’s time to serve. When ready to serve, drop them into simmering water for 20 to 30 seconds
It is possible to cook several eggs at one time. Place the first bowl with its side just breaking the surface of the water. Dump the egg quickly. Repeat with the other eggs, adding at 10-15 second intervals. Leave plenty of space for the eggs in the saucepan. If the egg breaks, that egg is a goner. Use it for something else. A broken egg can not be poached.
You will need a slotted spoon as indicated above. I would recommend the set below since you will need all of these before long.
If you have trouble poaching an egg according to the above instructions, you can always use the poaching cups below.
How To Scramble An Egg
Scrambling eggs is usually considered one of the easiest ways to prepare eggs. This ease is probably due to the fact that you don’t have to be concerned about breaking the yolk by accident. Use a medium size bowl. Beat together 2 eggs and 2 tablespoons of milk per serving. Salt and pepper to taste. Although a fork can be used to beat the eggs, a wire whisk is preferred. It will make the egg fluffier.
Heat 1 teaspoon butter or cooking oil in a 8” skillet over medium heat until hot enough to sizzle a drop of water. You can also use cooking spray in place of the butter. Pour the egg mixture into the skillet. As the
mixture begins to set, gently draw an inverted pancake turner completely across the bottom of the pan. This will begin the forming of large, soft curds. Continue cooking until eggs are thickened and no visible egg remains. Do not overcook. The eggs will become very dry. Stirring constantly will make the eggs tough.
You will need the following as mentioned above:
How To Scramble Eggs In Microwave
Beat eggs and milk and season as above. The addition of butter is optional. Place in glass container (i.e., a custard cup) that is larger than the egg mixture.
Cook in 30 second intervals. Stir in between each time. Cook for about 1 to 1 ½ minutes until the eggs are almost set. Remove from oven. Cover with plastic wrap and let stand for about 1 minute until the eggs become thickened and no visible liquid remains.