Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Poaching Eggs with Chad Koeplinger

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If you know Chad Koeplinger, than you know it’s a bit difficult to catch him in one place more than a few days, let alone long enough to get to cook with him! So when I found out he was crashing at our place for a couple days, I took advantage of the situation! Chad loves poached eggs and he wanted to learn how to make them so we thought making poached eggs together would be a cool little blog post. Read on!

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Simple Poached Eggs

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Ingredients

Eggs

1 tsp vinegar or lemon juice for every cup of water

Water

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Method

Always use fresh eggs.

And always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan.

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When using a non-stick skillet cook in no more than an inch of water. If you don’t have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water.

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Add the vinegar or lemon juice to the water so the egg white coagulate.

Bring liquid to a boil, add eggs and then remove from heat and cover.

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For runny eggs, cook 4 eggs for 7 to 8 minutes depending on their size. More eggs will absorb more heat from the water and will take longer to cook, so for large batches always include an extra “test” egg to ensure you poach your eggs to your liking.

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Always remove eggs with a slotted spoon.

Poached eggs can be refrigerated in ice water for up to 8 hours and should be reheated in hot water. Do not re-boil!

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Thank you and have a great day! Enjoy!

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