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Grilled Poached Eggs

July 9, 2016
Photo Credit: Margot Foster

Not everyone has the luxury of a gas grill with a side burner, but did you know with the right pan your grill can function as a cooktop or an oven? You may never want to cook inside again. To poach on your grill, you need a flameproof skillet, preferably made of stainless steel. (Do not use non-stick.)

Grilled Poached Eggs




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Sea salt and freshly ground pepper

1 teaspoon cider vinegar

4 extra-large organic eggs


Put on a kettle of 5 to 6 cups of water to boil. Place a flameproof skillet on one side of the grill and preheat the grill over medium flame (about 400). (Note, you can add cold water to the pan, but it is quicker to boil the water first.)

When the water boils add it to skillet along with a big pinch of salt and the vinegar. Carefully crack the eggs and add them to the steaming water. Cover the grill and cook until the eggs are done as desired, 7 to 10 minutes.

Transfer the eggs from the skillet with a slotted spoon, blotting with paper towels to remove excess water and placing in a cup or on top of grilled bread or vegetables. Season with salt and pepper.

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