Poached Eggs
Poached Eggs aren't that difficult to make!!

INGREDIENTS:
Eggs
White (distilled) Vinegar
Water
deep saute pan

DIRECTIONS:
In a deep saute pan, fill nearly to the top with water. Pour a bit of White
Vinegar into that (about 1/4 to 1/2 cup or more).
White Vinegar helps the white of the Egg to "form".
Bring to a boil.
Carefully crack Egg on side of pan, open and add it as close to the
boiling water as you can. You DON'T want to "plop" it, but rather,
gracefully "pour" the Egg into the pan.














With a large spoon, pour a bit of the boiling water over the top of the
Egg, pulling the edges of the forming "white" around and over as well.
You don't want it to "stick" to the bottom of the pan.
Poached Eggs take about 2 minutes. If you boil longer, it won't be soft in
the middle.
After 1 minute, carefully flip the Egg over, and keep adding a bit of the
boiling water over the top of the Egg.















After another 1 minute (2 minutes total cooking time), remove with a
slotted spoon and plate.
Take previously baked and
refrigerated Potatoes, peel and cut up.
Dice a small amount of Green Peppers
& Onions. Saute all in a bit of Butter,
Oil or Bacon fat until lightly browned.
Top with Eggs.

You can also make
Eggs Benedict
which is slices of Canadian Bacon or
Ham that is quickly fried and put on top
of a buttered English Muffin, topped
with Poached Egg and then
Hollandaise sauce (use the mix in the
envelope; made according to pkg
directions) poured over all.
Eggs Florentine is the same as Eggs
Benedict except you use diced (frozen
and defrosted OR fresh diced)
Spinach sauteed in a bit of Butter with
a bit of some finely chopped Onion

instead of
Canadian Bacon. This is
also topped with Hollandaise.
Click HERE for
Poached Eggs Video
   
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