Ingredients
water
2 teaspoons salt (optional)
1 tablespoon white vinegar (optional)
4 eggs, very fresh
salt
pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
web
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RecipeNLG
Gathered
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Individual cups for perfectly shaped poached eggs
Essential Korean cooking — foundations, banchan, kimchi, soups
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Individual cups for perfectly shaped poached eggs
Essential Korean cooking — foundations, banchan, kimchi, soups
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Put water 1-1/2 inches deep in a large skillet and bring to boil. Add salt and vinegar for a fimer but less shiny egg. Reduce heat to a slow simmer. One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible. Cover skillet untill egg whites coat over yolks. Remove cover. Cook 3 to 5 minutes until whites are firm but yolks are still soft when touched with the back of a spoon. With a slotted pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water. Trim away the loose thin white. Place on serving plate or recipe calling for poached egg.