"Poached eggs might be one of the coolest things that any food enthusiast can learn to cook. The technique might seem intimidating, but really is quite easy as long as you follow certain guidance!"
All you need to know about Poached Eggs
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- Recipe Card
Prep time: 10mins
Cook time: 3mins
Serves or Makes: 1
Recipe Card
ingredients
- 1 each Large egg
- 4 litre Water
- 20 gram Salt
- 60 milliliter White vinegar
Method
Step 1
Choose the most fresh eggs possible, and of a highest grade. Fresh eggs vs. older eggs have more dense texture and are less likely to fall apart while being poached.
Step 2
Crack an egg carefully, keeping the yolk intact, into a small container.
Step 3
Use a tall stock pot for this poaching method. When you pour an egg inside, it will start sinking down, and the further its way toward the bottom of your pot, the higher are the chances that it fill form into a nice round shape.
Step 4
Bring water to simmer. DO NOT boil your water. Instead, have it merely simmering, but not boiling. Otherwise, you are risking to cook the yolk as well, which is not a goal in egg poaching…
Step 5
Add in salt and vinegar. Salt and vinegar are especially needed, when using not the most fresh eggs, that are looser in texture. Salt and vinegar solution will aid the coagulation process.
Step 6
Create a vortex in a pot with your whisk.
Step 7
Pour an egg quickly but carefully into this vortex. Cook for 3 min.
Step 8
Fish out an egg. If you want to make it perfectly round, use scissors to cut off the egg white whiskers.
Step 9
Serve immediately and enjoy on its own or on an English Muffin and with Sauce Hollandaise.