Poached egg for one from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 223) by Heidi Swanson

  • eggs

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • spharo00 on March 11, 2013

    The author describes three methods for poaching eggs and suggests using all three to make a perfectly poached egg. I usually swirl the water and add vinegar but had never tried to strain the extra white from an egg before poaching. It seems like an unimportant step that would be easy to skip, but I tried it and it really does work. My egg was perfectly round and perfectly cooked with no stray whites to push away. It may not have affected the flavor as much, but if you are poaching eggs as part of a meal for guests I would definitely recommend this.

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