Making poached eggs is a lot easier than many of us might expect (even for those folks who will never be on Iron Chef). Sure, it’s a delicate process and not the most fail-proof of recipes, but it only takes a little know-how to get it right each and every time.
I love my eggs just about every way, but I tend to avoid poaching them because of the lack of practicality—plus the fact that I don’t even know what to do with it. But once I got over the misconception that it’s reserved for the chef, I began adding it atop just about everything—from pastas to salads to sandwiches. My personal favorite way to enjoy it is in a Poached Egg and Roasted Tomato Open-Face Sandwich. Plus, you don’t need an onslaught of oil or butter to cook it.
Serves 1
What You’ll Need:
- 1 fresh egg
- 1 tablespoon white vinegar
- Dash of sea salt
- Water
What To Do:
- Fill a small pot about five inches up the side with water. Put on the lid and slowly bring to a simmer—about 200 degrees Fahrenheit.
- When the water reaches a simmer, add the white vinegar and sea salt.
- Crack the egg into a small cup. This will make it easier (and cleaner) to pour it into the water.
- Use a spoon to stir the water slowly in circular motions, creating a minor whirlpool effect. This will help to contain the egg in the center.
- Remove the spoon and pour the egg delicately into the center of the “whirlpool”. The egg will fray a little bit, but not too much. If it spreads into many little pieces, this could be indication that the egg isn’t fresh enough. A fresh egg will hold its own quite well. However, a few pieces are perfectly normal.
- Use the spoon to delicately pull the edges of the egg whites toward the yolk center, containing the egg in the center.
- Simmer for 2-3 minutes for a soft, slightly-runny egg or 4-5 minutes for a fully-cooked egg. Experiment with this step so you know exactly when the egg is ready to remove.
- Use a slotted spoon to delicately remove the egg.
- Place the slotted spoon at an angle over a paper towel to drain the liquid.
- Eat the egg warm or cold! Season with a bit of salt and black pepper for a simple snack.
