Perfectly Poached Eggs

Perfectly Poached Eggs 

The egg is sitting on a bed of sautéed kale, bell pepper and mushrooms and sweet potato hash.

What you need

• water, enough to fill skillet to 1.5" of depth
• small soufflé dishes or custard cups
• eggs
• thermometer
• slotted spoon (non-stick skillet friendly) 
• 1 tbs apple cider vinegar (white wine or rice vinegar works too) 
• timer
• paper towels

 What to do

1. In a wide, non-stick skillet, heat 1.5" of water to a bare simmer. 
2. Crack each egg over and into a small soufflé dish or custard cup.
3. Using a thermometer, measure the temperature of the water. When it hits 190F, scrape the bubbles off the bottom of the skillet with a plastic slotted spoon, pour in the vinegar, and mix.
4. One at a time, push a dish/cup containing an egg all the way into the water and then slowly tilt and pour the egg into the water. It's OK if some water gets into the dish when you first put it in. Take your time and work smoothly, no need to rush!
5. Once all the eggs are in the water, set a timer to 4:30 and maintain the same temperature water (190F) while cooking. 
6. While you're waiting, line a counter, plate, or cutting board with paper towels for the eggs. 
7. Once the time has passed, turn off the stove, remove the eggs one at a time with a slotted spoon and transfer to the paper towel lined counter, plate, or cutting board.  
8. Using the edge of the slotted spoon, cut around the edge of the eggs to remove the frilly egg-white bits and make it pretty :) 
9. Enjoy immediately or store in ice water for up to 8 hours to enjoy at a later time.*

*Reheat them by putting them in hot water again for about 1 minute.