Poultry Essentials: The Perfect Poached Egg
Andy Anderson !
The reason for the vinegar is to help in firming up the whites. If you use this method, you will have perfectly cooked whites, and a dreamy/creamy yolk.
So, you ready… Let’s get into the kitchen
1 largefresh egg
1/4 tspwhite vinegar
·salt, kosher variety, to taste
·black pepper, freshly ground, to taste
·parmesan cheese, freshly ground, to taste
·whatever you wish to add