Poaching an egg can seem like a daunting task, but it’s really quite easy! Poached eggs are great in soups, on top of salads, or over some blanched veggies. They add a richness and creaminess that is undeniably delicious. So here’s how to poach an egg!
What You’ll Need:
1 wide saucepan or pot
1 slotted spoon
4 small bowls
Plenty of water
1 tablespoon white wine vinegar
4 large eggs
1) In a wide saucepan or pot, bring 2 inches of water to a gentle simmer. Add a splash of white wine vinegar to the water, and let it come up to temperature. If the temperature is a little above or below, it is ok, but it will not work if the water is boiling aggressively. A good way to tell if the water is at the right temperature is if bubbles are forming on the bottom of the pot but only rising one or two at a time. Here is a list of water temperatures for each type of cooking.
- poaching = 180 degrees F
- simmering = 205 degrees F
- boiling = 212 degrees F
2) While the water is heating, crack the 4 eggs into individual small bowls. This will make it easier to slide them into the water without breaking the yolk.
3) Once the water is at the appropriate temperature, it’s time to poach the eggs! Start by using a slotted spoon to gently stir the water. The goal is to create a very small and gentle whirlpool. Movement in the water will stop the eggs from sticking to the bottom of the pan, and it will help the egg white wrap around the yolk.
4) Now that the whirlpool is going, gently slide the eggs, one at a time, into the water. The white will begin to cook and set as it spins. Use your slotted spoon to softly move the eggs around so they don’t stick to the bottom or each other. The eggs should be finished cooking around 3 minutes or until the white has set and the yolk is still runny (you can tell the doneness by gently feeling the yolk with your finger). Remove the eggs with the slotted spoon, and enjoy immediately.*
* If you want to poach eggs in advanced for a large party or gathering, cook the eggs the same way as described above. However, once they are finished cooking, lay the eggs gently on a plate lined with plastic wrap and brushed with EVOO to prevent them from sticking. When ready to eat, reheat the eggs quickly in the poaching water for about 20 seconds, so the yolk can heat through.