Click on the Cookbook for the Recipes



Perfect poached egg is cooked in residual heat and not poached at all. Poached eggs cool quickly; serve them on heated plates.

• Use a medium-sized non-stick skillet with a lid.
• Fill the skillet with 2-3 inches of water.
• Add a drop of vinegar to the water. Vinegar helps the egg to hold its shape.
• Crack the egg into the water.
• Put the skillet on high heat.
• Add some salt. Salt will make the water boil faster.
• When the water starts to boil place the lid on the pan and remove pan from the heat.
• Depending on how runny you like the yolk, keep the lid on for 3-5 minutes.
• Lift each poached egg out of the water with a wide slotted spoon and place on
  a heated plate.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive