Poached eggs are cooked in hot water without their shell.

See how you can make a poached egg , following the photos order. 

 

1. Place water and vinegar in a small pan.

   

2. Place on the heat and, once the water arrives at just below boiling point, break the egg into a bowl and carefully empty it into the pan.

   

3. Keep the temperature steadily just below boiling point and allow the egg to cook to taste.

   

4. If you find it difficult to ascertain the egg’s degree of readiness, simply try to pierce it and see if it is to your liking.

   

5. Remove the egg with a strainer spoon and place on absorbent paper.

   If you don’t want to consume immediately, cool in water with ice, store in the fridge and reheat in hot water.