Poached Eggs
Serving Size:1|Prep Time:10minutes|Cook Time:4-10minutes

  1. Fill a 10” skillet with water, vinegar and salt. Heat until temperature reaches 200-205 degrees Fahrenheit and you can see tiny bubbles on the bottom of the pan.
  2. Crack the egg into a ramekin or small bowl. Gently pour the egg into the poaching liquid and poach to desired doneness.
  3. Use a slotted spoon to remove the egg.
Chef’s Narrative
Poached eggs are traditionally the star of eggs benedict. They are also great simply eaten on buttered toast or atop corned beef hash.
Recipe Substitutions
  • 1or more large Gwendolyn’s™ Organic egg
  • 6cupswater
  • 1tablespoonwhite vinegar
  • 1/4teaspoon salt