Poached eggs are a very simple preparation that can make you feel like a pro in no time.
There are a few key steps involved, but if you follow them, you can make almost fool-proof poached eggs within a few minutes. Check out my video of how to do it right here.
Here’s What You’ll Need:
1 ea egg, whole
2 tsp vinegar (any kind will do, but avoid dark ones like balsamic)
(optional) salt, pepper, EVOO
Bring a pot of water to a boil. You will need at least 3 inches of water in a pot where the water only comes halfway up the pot. Add the vinegar to the pot.
The vinegar helps the protein in the egg whites coagulate so it doesn’t spread in the water when you begin the poaching.
Turn the water down to a simmer.
Crack the egg into a small bowl. You’ll want to do this so you can easily pour it into the water.
Using large spoon, swirl the water around the pot. Do this with a progressively quicker motion until the center of the pot is slightly lower than the outer edges of the water.
Immediately pour the egg into the center of the pot.
Maintain a simmer. Do not let the water come to a boil. Set a timer for 2 minutes. Start it as soon as the egg enters the water.
Line a plate with a paper towel. When the egg is done cooking, take it out with a slotted spoon and drain it on a paper towel.
Use the egg however you would like. For this recipe, I added a small amount of salt, pepper, and EVOO.