Recipes

Poached Egg

Sushi-San

Chicago
Ill.
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Yield
1 each
Ingredients
3
c
Water
3
tbs
White vinegar
1
each
Fresh egg
1

Combine water and vinegar in a small sauce pan. Bring to a gentle simmer.

2

Crack the egg into a small bowl or ramekin for easier transfer.

3

Stir the water in a circular motion with a spoon to create a gentle whirlpool, to help the egg hold its shape. Gently slide the egg into the simmering water. Let it cook for about 2 minutes, or until the egg white is set but the yolk remains runny.

4

If not serving immediately, transfer the poached egg to a bowl of ice water to stop the cooking process. Use a slotted spoon to remove the egg, gently pat it dry, and serve as desired.

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