Poached eggs are a thing of beauty. The whites are hard enough at the edges to hold a golden yolk in a tiny egg bundle. With a few pointers, you can learn to poach an egg precisely every time!
Poached eggs are one of those dishes that people eat regularly in restaurants but seldom cook at home. Why? Most people would claim that getting that perfect, spherical form without a bunch of strange white wigglers is challenging.
Poaching, on the other hand, is one of the greatest cooking methods for producing healthy eggs. So today I'll give you a few pointers on how to produce the ideal poached egg. I've tried everything (vinegar, salt, spinning vortex, etc.) and will reveal the tried-and-true approach that works for you.
FRESH EGGS ARE BEST
There is one thing that should not be neglected now that you know 6 recommendations for preparing the best-poached eggs. and that's with the freshest eggs available. This is the single most crucial ingredient in the success of poached eggs. Fresh eggs have firmer whites that are less liquid and keep their spherical shape better.
This implies that you should buy fresh eggs the morning you plan to poach them. Yet, let's face it, most of us aren't rushing to the grocery store only to prepare breakfast. As a result, if you follow the recommendations above, you'll have the highest chance of preparing a properly poached egg.
HOW LONG DO YOU POACH EGGS?
Poach the eggs for 3-4 minutes for a firm white and runny yolk. A 3-minute poached egg is my preference. If you want to poach a batch of eggs ahead of time and reheat them later, bear in mind that warming may firm up the eggs even more.
CAN YOU POACH EGGS AHEAD OF TIME?
Absolutely! After poaching the eggs, just drop them in an ice water bath and keep them in the fridge for up to 2 days.
When you're ready to consume them, just reheat the poached egg in a small dish or cup with hot water (about 20-30 seconds).
HOW TO MAKE POACHED EGGS (PERFECTLY)
Now, do you feel secure in your egg-poaching abilities? To recap everything that has been said so far, this is how you poach an egg:
- Bring a big saucepan of water to a boil, then turn it down to low heat (or turn off the heat).
- By cracking the egg in a fine mesh strainer (over a small basin), the liquid whites can be extracted.
- Pour the egg into a small ramekin or dish.
- Stir and add one tablespoon of light-colored vinegar to produce a vortex.
- Set a timer for 3 minutes and place the ramekin with the egg in the center of the vortex.
- After the egg is cooked, remove it with a slotted spoon. To remove extra water, dab it with a paper towel and eat it immediately.
POACHED EGGS RECIPE
- 1 large egg
- 1-2 tablespoon vinegar, optional
- Bring a large pot of water to a boil, then reduce the heat to low.
- While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
- Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
- Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
- Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.
- This is the fine mesh strainer I used in the video. It's the perfect size as it's small and doesn't take up much space.
- These are the glass nesting bowls that I use all the time in my kitchen and in my videos.
- As mentioned above, you can store poached eggs for 4-5 days in the fridge. Just make sure they're in fresh, cold water in a sealed storage container.