Poached eggs are delicious, don’t you agree? There’s a decadence to them that is so luxurious, so sexy (yes, I just called an egg sexy). When I go out for breakfast I typically order something with a poached egg, I figure I can’t go wrong. I’ll be honest, though I’ve enjoyed poached eggs countless of times I was apprehensive to try them at home, they just look so intimidating to cook (same way some find artichokes intimidating to cook). Am I right?
So the past few days I’ve been experimenting with all things poached eggs, trying to get it just right…I’m happy to report that I think I got poaching an egg down. Here’s how to make a perfect poached egg.
4 cups water
1/2 tablespoon vinegar
Salt & pepper, to taste
In a pot, combine the water & vinegar & heat over medium high heat. Now, some people use vinegar to poach, some do not. I’ve tried it both ways & using vinegar definitely helps the egg stay together. You don’t taste the vinegar once the egg is done so no harm done there.
You know that point right before water boils when you see little bubbles? That’s the exact temperature you want the water — you don’t want it boiling, you don’t want it warm — you want it just right. It should look like this.
While you wait for the water to heat crack the egg in a dish/ramikan & set aside. I’ve found cracking the egg in a dish & eventually pouring it into the water works better than cracking the egg onto the water.
When the water begins to bubble (but is not boiling) grab a wooden spoon or spatula & make a swirl in the water. Pour the egg into the middle of the swirl. The swirl helps keep the egg together when you first pour it in.
When you first pour in the egg it looks a little messy for a few seconds, but that’s okay — it will hold together. You can help it along a little by pushing it together with the spatula/wooden spoon gently if deesired. If the egg sticks to the bottom (happens from time to time), give it a few seconds then help it off the bottom with the spatula/spoon.
Cook for 3 minutes then remove from heat & place onto a paper towel for a few seconds to drain. I wouldn’t advice cooking the egg less than 2 minutes (too runny/raw inside) or more than 4 – 5 minutes because the yolk then becomes hard. I’ve found 3 minutes is just right.
Place the egg on top of toasts, asparagus or any dish you’d like poached egg goodness on (I served this one on top of a tofu scramble: tofu crumbles, pepper, onion, tomato, mushroom) & add salt & pepper to taste. When you cut into the yolk it’ll run out, cover your bread/veggies/preferred medium, it’ll be delicious.
And that, ladies & gents, is how you make the perfect poached egg. Are you ready to make your own poached egg(s)?