Poached eggs are beautifully delicate little things. Although intimidating to most, a poached egg is very simple to master once you’ve learned the proper technique. Once you’ve picked it up they make the greatest addition to just about any meal! Especially when you’re trying to make it a little fancy. I love to eat poached eggs with most breakfast dishes, especially a good avocado toast or breakfast hash.
What is a Poached Egg?
A poached egg is an egg that is cooked in water without its shell. The egg whites wrap around the yolk while cooking to produce a small white oval-like egg with a bright white exterior. Once you cut into it the yolks should ooze out with a beautifully runny and velvety consistency. Poaching is a delicate cooking method where ingredients get cooked by getting submerged in a liquid. It works best for more delicate ingredients such as fish, fruits, and of course, eggs. The temperature of the liquid should be well below a simmer or boil (between 160 and 180 degrees F).
Poaching an Egg
Poaching an egg is almost like an art, you have to be gentle and remember to take your time with it. After all, we don’t want any broken yolks!
Step One: is filling a medium or large sauce pot with a significant amount of water (about 3/4 of the pot should be filled with water), and bringing it to a gentle boil. A gentle boil is basically right when the water begins to boil and only light bubbles are showing up on the surface.
Step Two: Gently crack your egg (or eggs) into small bowls. If you crack the egg directly into the water you have less control and run a higher risk of breaking the yolk. Which is not fun. Add about 2 tablespoons of white vinegar into the water. White vinegar is a vital ingredient when poaching an egg as it helps strengthen the egg whites.
Step Three: Gently whisk the water until you create a small vortex (use video for reference). Lower your bowl with the egg in it into the water gently and reduce the heat to a simmer. The egg should take about 2 to 2 1/2 minutes to cook.
Step Four: Using a slotted spoon remove the egg, the whites should feel firm and not too wobbly. If they aren’t firm enough return to the water for a few seconds until desired firmness is achieved.
Step Five: Season your perfectly poached egg and enjoy! Make sure you handle the egg gently so as to not break it.
Mastering poached eggs is essential for any home cook. They’re fantastic for so many things and so simple to make. We hope you loved this guide and it helped you make a perfectly poached egg!
How To Make The Perfect Poached Egg
- Medium Sauce Pot
- Small Bowl
- Eggs best at room temperature
- Water enough to fill your sauce pot
- 2 tbsp White Vinegar
- Fill a medium sauce pot with a significant amount of water (about 3/4 of the pot should be filled with water), and bring it to a gentle boil. A gentle boil is basically right when the water begins to boil and only light bubbles are showing up on the surface.
- Gently crack your egg or eggs into seperate small bowls.
- Add the white vinegar into the water. Gently whisk the water until you create a small vortex. Gently lower your bowls with the egg into the water one at a time. Depending on how many you're making you may have to do this in batches.
- Reduce the heat to a simmer and allow the egg to cook for about 2 to 2 and a half minutes. Remove gently with a slotted spoon. If the whites aren't firm enough return to the water for a few seconds until done. You're looking for firm whites that aren't too wobbly in the spoon.
- Once the egg is done, remove from the wate. Season and enjoy!