Ingredients:
6 ea. Large Eggs (room temperature preferable)
2-3 Tbs. "Moving Right Oolong"
1-2 Tsp. "It's Chili in Here" (optional)
2-4 cups Water (enough to completely cover eggs)
Equipment:
Measuring Cups & Spoons
Tongs or Slotted Spoon (Poach Egg Spoon in Video)
Spoon to crack the eggs with
Medium-sized Sauce Pan
Bowl filled with ice water
Soft-Boiled Instructions:
Gather all ingredients and equipment.
Place all ingredients except the eggs into the medium-sized sauce pan.
Heat on high until the mixture comes to a boil, then set to medium-low. Should settle to a light simmer.
Gingerly place eggs into the mixture. Cook at this temperature for 3 minutes. Grab a bowl of ice water in the meantime.
After timer goes off, place eggs into the ice water.
Once you can touch them, pick them up, crack them with a spoon all over, and place back into the stove mixture.
Cook the now cracked eggs for an additional 5 minutes.
Take out and place back into the ice cold water to shock the cooking process.
Peel and enjoy, or place into the mixture once it's cooled off and store within the fridge for up to 3 days!
Runny-Yolk Instructions:
Gather all ingredients and equipment.
Place all ingredients except the eggs into the medium-sized sauce pan.
Heat on high until the mixture comes to a boil, then set to medium-low. Should settle to a light simmer.
Gingerly place eggs into the mixture. Cook at this temperature for 2 minutes. Grab a bowl of ice water in the meantime.
After timer goes off, place eggs into the ice water.
Once you can touch them, pick them up, crack them with a spoon all over, and place back into the stove mixture.
Cook the now cracked eggs for an additional 2-3 minutes.
Take out and place back into the ice cold water to shock the cooking process.
Peel and enjoy, or place into the mixture once it's cooled off and store within the fridge for up to 3 days!
Hard-Boiled Instructions:
Gather all ingredients and equipment.
Place all ingredients except the eggs into the medium-sized sauce pan.
Heat on high until the mixture comes to a boil, then set to medium-low. Should settle to a light simmer.
Gingerly place eggs into the mixture. Cook at this temperature for 3 minutes. Grab a bowl of ice water in the meantime.
After timer goes off, place eggs into the ice water.
Once you can touch them, pick them up, crack them with a spoon all over, and place back into the stove mixture.
Cook the now cracked eggs for an additional 10 minutes.
Take out and place back into the ice cold water to shock the cooking process.
Peel and enjoy, or place into the mixture once it's cooled off and store within the fridge for up to 3 days!
Traditional Chinese Method:
Gather all ingredients and equipment.
Place all ingredients except the eggs into the medium-sized sauce pan.
Heat on high until the mixture comes to a boil, then set to medium-low. Should settle to a light simmer.
Gingerly place eggs into the mixture. Cook at this temperature for 3 minutes. Grab a bowl of ice water in the meantime.
After timer goes off, place eggs into the ice water.
Once you can touch them, pick them up, crack them with a spoon all over, and place back into the stove mixture.
Cook the now cracked eggs for an additional 30 minutes.
Take out and place back into the ice cold water to shock the cooking process.
Peel and enjoy, or place into the mixture once it's cooled off and store within the fridge for up to 3 days!