How to Make Poached Egg

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:

  1. 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.
  2. When the water reaches a simmer, add the white vinegar and sea salt.
  3. Crack the egg into a small cup. This will make it easier (and cleaner) to pour it into the water.
  4. 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.
  5. 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.
  6. Use the spoon to delicately pull the edges of the egg whites toward the yolk center, containing the egg in the center.
  7. 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.
  8. Use a slotted spoon to delicately remove the egg.
  9. Place the slotted spoon at an angle over a paper towel to drain the liquid.
  10. Eat the egg warm or cold! Season with a bit of salt and black pepper for a simple snack.

poached-egg

Read Also – 6 Reasons You Should Be Eating More Eggs

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