Poached Eggs

Poached Eggs

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Credit: Jamie P. Keating, CEC, Chef/Chief Executive Officer, Jamie Keating Culinary, Inc., LaGrange, Ga.; Chef/Owner, Epic restaurant, Columbus, Ga.
Sizzle, Winter 2012


2 quarts water
¼ oz. salt
¼ cup white vinegar
18 eggs, divided


1. In shallow pan, bring to simmer (180°F) water, salt and vinegar.

2. Crack eggs 6 at a time into water in different areas of pan. Cook about 3 minutes or until egg whites are set and yolks are still runny.

3. Remove eggs from water with slotted spoon; place on clean towel to drain excess water. Reserve for service in hotel pan.


18 servings


Breakfast, Sizzle

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