• Tommy Centola

Poached Eggs

People in New Orleans really know how to start the day. Whether it's breakfast or brunch, poached eggs are a staple on the menu. While there are many ways to top a poached egg, you first need to cook them. Here's the way I do them.


Fill a large deep skillet with water. Add 1 tablespoon of vinegar and 1 teaspoon of salt. Cover and bring to a gentle boil. Break one egg in a small cup. Stir the water to create a whirlpool. Gently slip the egg into the center of the slowly boiling water. Repeat with remaining eggs, keeping track of the order the eggs are going in. Reduce heat; simmer eggs for 2 to 3 minutes, until the whites are firm near the yolk. Remove with slotted spoon in the order you put them in and place in a pan of ice water. Set aside.

If you need to reheat the eggs, fill deep skillet with fresh water and bring to a boil. Reduce to a simmer. Add eggs with slotted spoon and heat for a minute.


Come back Thursday and I will share a way to serve these eggs.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!

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