I mentioned in the recent Roasted Asparagus with Fried Prosciutto and Poached Egg video post that I'd be doing a new and improved "how to poach eggs" technique demo. I said I'd be doing it "soon," which to me means sometime this year, but apparently to many viewers that meant in the next day or two.
So, it's safe to say, this video recipe was truly "by popular demand." And by "demand" I mean constant harassment, and good-natured threats, or at least I hope they were good-natured. The lesson here is to never promise anyone anything.
In related news: I'm not saying exactly when, only that it will be in the future, but the breakfast I used as a destination for my poached eggs will also be turned into its own video recipe for a sort of hollandaise-less eggs Benedict, so stay tuned for that.
Anyway, this is fairly straightforward stuff, except for the fact that the really, really fresh eggs I bought to show how amazingly well they hold together in the hot water, were anything but. As you'll see, they spread out faster that a group of food bloggers in a free grand tasting tent. Enjoy!
For 2 quarts of water
1 teaspoon vinegar
1/2 teaspoon salt