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poached eggs in wine and vinegar

poached eggs in wine and vinegar

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The technique for achieving perfectly compact poached eggs: a gently simmering bath of water, wine, and vinegar, cooked for 3 to 4 minutes, followed by dr…

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Recipe from DavidL, Brunodesacacias~frwikibooks, JackPotte and 13 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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Here is the classic method for consistently poached eggs. The wine and vinegar in the simmering water help the white to coagulate around the yolk.

Ingredients and directions

  • Prep time5 min
  • Cook time15 min
  • Total20 min
  • DifficultyMedium
  • Cooking methodpackaging
  • Vegetarian
  • Gluten-free

Ingredients

4 people
  • $1.40
  • $0.02

Directions

  1. Bring the water, wine, and vinegar to a simmer in a large pot. ≈ 3 min
  2. Crack each egg separately into a small bowl. ≈ 3 min
  3. Gently place an egg in the simmering water and let it poach for 3 to 4 minutes. To prevent the white from spreading, stir the liquid with a wooden spoon: this will keep the egg compact in the center. Alternatively, you can place the egg in a ladle and submerge it in the water.
  4. Remove the egg and drain it on paper towels. ≈ 2 min
  5. Repeat the process for each egg, one at a time. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 4 eggs
  • 1 liter of water
  • 250 ml of wine
  • 1 tablespoon of vinegar

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