KSBI Recipes: Poached Eggs

 Poached Eggs

YIELD: 6 each

INGREDIENTS:

1	White Wine Vinegar	2 tbs.
2	Large Eggs	6 ea.
3	Water	1 qt.
4
5
6
7
8
9
10
11
12
13
14
15

METHOD OF PREPARATION:

1. To poach eggs, bring the water to a boil in a large deep sauce pan. Add the vinegar to the boiling water and reduce the heat to a simmer.
2.  Crack 1 egg into a small cup or ramekin.
3. Using a wooden spoon, stir the water at the edge of the pan twice in a circular motion to get the water moving, then add the egg to the center of the pan and simmer gently for 3 to 5 minutes, or until the white is set but the yolk is still runny. Skim and discard and foam that has risen to the top of the water and cook the remaining eggs one at a time.
4. With a slotted spoon, carefully blot the bottoms with paper towels.
5. Serve on top of the crab cakes with hollandaise sauce. 

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.