2 -
5 mins
10 mins
15 mins
Ingredients
- Water 2 l
- White Vinegar 60 g
- Eggs 4
Tools that you will need
General Equipment
- 4qt (4L) Sauce Pot
- Fine Mesh Strainer
- Paper Towel (as needed)
- Slotted Spoon
- Small Mixing Bowl
- Tray or Large Plate
- Whisk
Cooking Steps Prep Cooking
Prepare to Poach the Eggs
Before cooking, insert the probe into the clip attached to the side of the pot making sure it doesn't touch the bottom.
| Water | 2 liters |
| White Vinegar | 60 grams |
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Boiling/Cooking with Water and set the temperature to 85°C.
2. Prepare the Eggs
Crack the eggs one at a time into a fine-mesh strainer over a small bowl to remove any excess whites. Then transfer the eggs to a separate small bowl.
| Large Eggs | 2 |
3. Add and Poach the Eggs
Make a whirlpool with a small whisk, then gently dropped the eggs one at a time in the center of it. Gently move the eggs away from the probe and cook for 2-3 minutes or until the white is fuly set and white and yellow has turn slightly opaque but yold remains soft.
4. Remove the Eggs
Using the slotted spoon, transfer the eggs to a paper towel-lined tray or plate to remove excess water. You may poach more eggs or turn the burner off.
5. Season and Serve
Season the eggs with fleur de sel and black pepper and serve immediately.
| Fleur de Sel | as needed |
| Black Pepper | as needed |
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
