ID: 7a2338dc...
This recipe demonstrates a foolproof method for making multiple, perfectly poached eggs at once. By using a large skillet and cooking the eggs off the heat, you'll get neatly formed whites and creamy, runny yolks every time, without the usual mess or fuss.
動画の読み込み中...
Bring salted and vinegared water to a rolling boil in a large skillet. → Crack eggs into small, separate cups. → Remove the skillet from the heat and gently slide all eggs into the water. → Cover and let the eggs poach off the heat for exactly 5 minutes. → Remove with a slotted spoon, drain on a paper towel, and season before serving.
Bring salted and vinegared water to a rolling boil in a large skillet. → Crack eggs into small, separate cups. → Remove the skillet from the heat and gently slide all eggs into the water. → Cover and let the eggs poach off the heat for exactly 5 minutes. → Remove with a slotted spoon, drain on a paper towel, and season before serving.
調理手順を分析中...
Using a wide, 12-inch skillet is preferable to a deep saucepan as it allows for more even cooking and makes it easier to add the eggs.
Adding a little white vinegar to the water helps the egg whites to set quickly, preventing them from becoming frayed and messy.
By cracking the eggs into cups first, you can add them all to the skillet at once, ensuring they all cook for the same amount of time.
Cooking the eggs off the heat in sub-boiling water is a gentle method that prevents them from being agitated by bubbles, resulting in a more uniform shape.
ログインして会話に参加し、XPを獲得しましょう！
コメントを読み込み中...