Due to a recent request on filled poached eggs, I have decided to post a picture and text tutorial on how I make them. Please realize this project is still in the experimentation stage, and therefore, the author cannot take responsibility for any positive or negative results you may experience upon trying said experiment. Also, forgive the possible detailed and very obvious instructions...we got carried away making poached eggs and taking pictures. Try this and let me know if your poached eggs turn out and if you have any other tips that work for you--I'm always up for new ideas! I also found "poached egg cups" in the store that I'd like to try sometime... Without further ado and fluff, we bring you Poached Eggs...for today.
Fill pot or dutch oven with about 2 inches of water. You need enough for the eggs to boil in (like deep frying) but too much will cause them to move around and break.
Place pot o' water on stove to boil.
Crack each egg into a shallow glass bowl. You might be able to use plastic, but mine were pretty thin and I didn't want them to melt. At this point, a husband might appear and ask when breakfast is going to be ready. Give him a hug and something to do (like operating machinery-the blender-for a shake--he'll love it)...and try not to get distracted.
Measure 1/4 cup of white distilled vinegar.
Cover eggs with cheese. I have used various kinds--romano and provolone are really good. Sometimes I used sliced cheese as opposed to shredded. Your choice.
When water boils, add the vinegar. Reduce heat to medium and allow to simmer. You want lots of steam and small bubbles on the bottom of the pot.
Slowly lower the egg into the water. I usually lay the bowl sideways and allow the water to cover and lap at the egg.
Gradually remove bowl and leave egg in water. If it looks like a disgusting mess, you probably did this step correctly.
The egg immersed in water.
Two eggs in water. I've done about four. You don't want to crowd them.
Set timer.
Poached eggs: 4 minutes for soft eggs, 5 minutes for medium eggs, 8 minutes for hard eggs.
Filled Poached Eggs: 5 minutes for soft eggs, 6 minutes for medium eggs, and 9 minutes for hard eggs. We like ours medium--not runny, but soft and chewy. Yum! Poached eggs are my new favorite food and my favorite way to eat an egg.
When the timer begins to scream and demand attention, take a slotted spoon and carefully scoop under the egg. This is the delicate part--you don't want to break the egg or leave half of it in the water. Go slow and you'll be fine.
Allow egg to drain on towel or parchment paper for a few minutes.
