How To: Perfectly Poach An Egg
posted on January 4th, 2017 by Lauren Murphy
Poached eggs are delicious and a staple on most brunch menus, but not as common at home because they appear to be hard to cook. This year is the year you learn how to perfectly poach an egg every time.
- Use the freshest eggs you can find. Fresh eggs have tighter whites and yolks which will help them keep their shape in the water.
- Use a fine mesh strainer instead of a slotted spoon. The strainer will remove any of the stringy egg whites that separate.
- Keep the eggs moving around in the water so that they cook evenly.
- Vinegar isn’t necessary if you use fresh eggs. It helps, but can also affect the taste of your meal.
- Bring a few inches of water in your saucepan to a slow simmer, just where you can start to see bubbles appearing.
- As water is heating up, crack an egg into a bowl and transfer it to your strainer.
- Swirl the egg in your strainer until the excess egg whites come off and then lower it down to the simmering water.
- Gently shake the egg back and forth until it is free from the mesh strainer and fully in the pot.
- The eggs need to cook for 3.5 – 4 minutes in the hot water. With a slotted spoon, swirl the water gently to keep the eggs moving. This will ensure they are evenly cooked.
- When time is up, remove egg with a slotted spoon so the extra water can drain and then transfer your poached egg to your plate.
Let us know if these tips help, or if you have a poaching tip to share!