Poached Eggs
A gentle simmer, a splash of vinegar, and three minutes.
Ingredients
- 1–2 per person, very fresh Eggs
- 1 tbsp White vinegar
- to finish Salt and pepper
- 1 tsp Fogato Aleppo honey
Steps
- Bring a wide pot of water to a gentle simmer, with small bubbles at the bottom but not a rolling boil, and add the vinegar.
- Crack each egg into a small cup or fine-mesh strainer first. The strainer drains off the watery white so the egg holds together.
- Stir the water into a slow swirl and slide the egg into the middle. Do a few at a time, not crowded.
- Cook until the white is set and the yolk is still soft.
- Lift out with a slotted spoon, blot on a towel, and season right before serving.
For meal prep, poach ahead, drop them straight into ice water and keep them in water in the fridge up to 2 days. Rewarm in hot (not boiling) water for 1 minute.
More recipes from Mise by Fogato