In our humble opinion, happiness is a plate of perfectly cooked eggs Benedict. But just how do we make them fluffy yet bulbous, runny yet firm? Here, a few tricks of the trade.
1. Cold, fresh eggs are key. The fresher the eggs, the thicker the egg whites and the better the egg will stay together.
2. Start with a pot of barely simmering water and add a tablespoon of vinegar. It’ll help the egg whites congeal but won’t alter the finished taste.
3. Then crack your egg into a measuring cup or ramekin. To prevent the yolk from breaking.
4. With a spoon, make a tornado in the simmering water. And carefully ease in the egg.
5. Let the egg cook undisturbed for four minutes, tearing away ugly wispy pieces of egg white with a fork as needed.
6. But, before you take it out, test the egg to see if it’s done. If it’s still very jiggly, it’s probably undercooked. If it doesn’t jiggle at all, it’s probably overcooked.
7. Use a slotted spoon to remove the egg from the water. And pat it very gently with a paper towel.