Description
This foolproof method on How to Poach Eggs ensures restaurant-quality poached eggs every time, with just a few simple tools and steps.
Ingredients
Scale
- 2–4 eggs
- 1 tablespoon white vinegar
- Water
Necessary Equipment:
- Sauce pot
- Small bowls
- Small mesh strainer
- Small slotted spoon
Instructions
- Place the small mesh strainer over a bowl. Crack an egg into the strainer and gently swirl to release any stringy whites. Transfer the egg to a separate small bowl. Repeat with the remaining eggs.
- Fill a sauce pot with water and bring it to a gentle simmer. Small bubbles should form at the bottom, but the water should NOT be boiling.
- Add the vinegar to the water and use a small slotted spoon to swirl the water in a circular motion.
- Carefully drop one egg into the center of the swirl. Give the water another gentle swirl and add the second egg.
- Let the eggs simmer for 3 to 3 1/2 minutes, until the whites are fully set, but the yolks remain runny.
- Remove the eggs with a slotted spoon and place them on a paper towel to absorb any excess water.
- Serve immediately with a pinch of salt and pepper, or incorporate into your favorite poached egg dish.
- ENJOY!
Notes
- Make sure the water is NOT boiling. A gently simmer is all you want.
- Using a mesh strainer to filter out the stringy, white part of the egg will make for a compact, restaurant-quality poached egg.
- Adding vinegar is optional.
- Swirl the water prior to dropping the egg. This will help the white part of the egg to wrap around the yolk and become more uniform.
- Try not to poach more than 2 to 3 eggs at a time.
- Enjoy the poached eggs alone, or in your favorite dish.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast, Brunch, Brinner
- Method: Easy
- Cuisine: American