Poached Eggs
Portion Size: 1 Poached Egg
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 Eggs (use pasteurized eggs) | |
| 1/2 Teaspoon salt | |
| 1 Teaspoon vinegar |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a shallow skillet add enough water skillet to cover the eggs | |
| 2 | Add vinegar and salt. Bring to a boil | |
| 3 | Break 1 egg into a saucer | |
| 4 | Take the skillet from the heat and slip the egg into the hot water | |
| 5 | Repeat the process for as many as you require | |
| 6 | Let the eggs stand in hot water 3 to 5 minutes or until the white is firm | Cook until internal end temperature is 160 ° degrees F. |
| 7 | Remove with a skimmer and drain well |
Posted in Breakfast and Egg Recipes, Breakfast Entree
