Poached Eggs with Celsius°Cooking™ – English
Temperature controlled cooking
Ingredients
- Water 2 l
- White Vinegar 60 g
- Eggs 8
- 4qt (4L) Sauce Pot
- Fine Mesh Strainer
- Paper Towel (as needed)
- Slotted Spoon
- Small Mixing Bowl
- Tray or Large Plate
- Whisk
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