Poaching eggs is really easy, the key to a successful poached egg is water temperature and timing.
Here’s how to poach an egg:
- Fill a pot or deep frying pan with enough water to be at least 2 inches deep and bring to a boil over high heat.
- Reduce heat to medium-low, so that the water barely bubbles.
- Crack an egg into a shallow bowl or tea cup.
- Gently slide the egg into simmering water and cook for 3 to 5 minutes.
- Remove egg with a slotted spoon and blot dry with a paper towel.
Poached Egg Helpful Hints:
- The fresher the egg, the better shape it will retain. If your eggs aren’t fresh, add a splash of vinegar to the water before adding the eggs.
- Bringing the water to a boil and then reducing the heat to a simmer helps achieve the perfect egg poaching temperature.
- To tell if your egg is cooked to you desired doneness, lift the egg out with a slotted spoon. The egg white should be firm and the egg yolk should be soft, medium, or firm, depending on what you like. 3 minutes will get you a very soft egg yolk and white, while 5 minutes will give you a firmer egg yolk and white. 4 minutes is perfect for a firm white and soft yolk. Set a timer if you’re not good at guestimating timing.
- You can poach more that one egg at a time, just make sure you have a big enough pot to space out the eggs evenly.
- If you’re making more than a few poached eggs for an eggs benny brunch, you can hold the first batch in warm water while you poach the remaining eggs – this will keep the first batch warm, without cooking them further.
- If you want to poach eggs ahead of time, place them right into ice cold water after you poach them. They can keep like this in the fridge until you’re ready serve them. To reheat the eggs, use a slotted spoon to lower them gently into simmering water for 30 seconds or until warmed through.
If the carful watch and finessing of poaching eggs isn’t for you, these gadgets can help: