Poached eggs are a delicious and versatile dish that can be enjoyed for breakfast, lunch or dinner. They can be served on toast, salads, or pasta. Here is a guide on how to make perfectly poached eggs every time.
- White vinegar
- Salt and pepper (optional)
- Fill a medium-sized saucepan with water and bring it to a simmer. You can add a tablespoon of white vinegar to the water, which will help the egg whites coagulate more quickly.
- Crack the egg into a small bowl or ramekin. This will make it easier to slide the egg into the water.
- Gently slide the egg into the water. Use a slotted spoon to guide the egg into the center of the water.
- Cook the egg for 3-4 minutes for a soft yolk or 4-5 minutes for a firmer yolk.
- Remove the egg from the water with a slotted spoon, gently shake it to remove any excess water, and place it on a plate lined with paper towels.
- Repeat the process with the remaining eggs.
- Season with salt and pepper before serving if desired.
- Use the freshest eggs possible, as older eggs will spread more in the water.
- If you’re making multiple eggs, it’s best to cook them one at a time.
- You can also poach eggs in a microwave using a microwave safe bowl and water.
- You can also add herbs or spices to the water for additional flavor.
Note: It’s important to not overcrowd the saucepan while poaching the eggs, as this can cause the eggs to cook unevenly and the whites to spread. Also, you can use a thermometer to ensure the water is at the right temperature, around 160-180°F. This will help the egg whites to cook quickly and the yolks to stay runny. If the water is too hot, the egg whites will cook too quickly and the yolks will be overcooked. Adjust the heat as needed during the cooking process to maintain the desired temperature.