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How to Make Perfectly Poached Eggs

What Makes a Perfect Poached Egg?

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A great poached egg has a firm, silky white that wraps its yolk up very neatly and doesn’t stray without being rubbery, a runny yolk that gushes out lavishly when cut into or broken, and a smooth, compact shape, as opposed to being the egg-y equivalent of a handkerchief strewn to dry on a line. This is not as difficult as it sounds if you know how to do it.

What You Need to Poach Eggs

Before you begin, collect your materials. You’ll need fresh eggs, a medium or large saucepan filled with water, a fine mesh strainer (optional, but so helpful), a spoon to handle the egg tenderly, and a small bowl to crack into before sliding the egg into the water. That’s it. No vinegar, no fancy swirling tricks, just good technique.

Step-by-Step Guide to Perfect Poached Eggs

Step 1: Heat the Water

Fill a saucepan with about three inches of water and bring it to a gentle simmer. You want tiny bubbles rising to the surface, not a rolling boil. If the water is too hot, the egg will break apart. If it’s too cold, it won’t cook properly.

Step 2: Crack the Egg into a Bowl

Instead of cracking the egg directly into the water (most people do like this, including my hubby), crack it into a small bowl first. This makes it easier to gently slide the egg in without breaking the yolk. No one wants broken yolk. That’s the whole point.

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Step 3: Use a Strainer

This trick makes a huge difference. Strain the egg through a fine mesh strainer for a few seconds before adding it to the water. This removes the watery, thin part of the white that usually causes those wispy strands. What you’re left with is the firmer, thicker part of the egg white that holds its shape much better.

Step 4: Gently Add the Egg to the Water

Once the water is at a gentle simmer, carefully slide the egg in. Some people like to swirl the water first to create a vortex, but it’s not really necessary. If you strained the egg first, it will naturally stay together.

Step 5: Let It Cook

Don’t touch the egg or stir. Don’t poke at it. Just let it do its thing. The egg should cook for three to four minutes until the whites are fully set but the yolk is still soft. If you like a firmer yolk, leave it in for another minute.

Step 6: Remove and Drain

Use a slotted spoon (or something like that) to gently (very gently) lift the poached egg out of the water. Let it drain for a moment on a paper towel or a clean dish towel to remove any excess water. One of the important parts, btw.

Step 7: Serve and Enjoy

Poached eggs are best eaten immediately. It’s simple in my household. Kids can’t wait to eat them either way. They are like “can we eat them already, mommy”. I place them on toast, over avocado, or on top of a salad. Sprinkle with a little salt and pepper, and enjoy that glorious, runny yolk moment.

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