How to Poach an Egg: Easy and Foolproof Method

Total time: 10 Min
Difficulty: Low
Serves: 1 person
By Cookist
1 large
vinegar, optional
1-2 tbsp

Poached eggs are a delicious addition to nearly any savory meal. From breakfast to dinner, you can’t go wrong topping your plate with a runny, just-set poached egg. Here is everything you need to know about how to poach an egg in one easy, foolproof method.

What is a Poached Eggs?

A poached egg is a whole egg that’s been gently simmered in hot water until the whites and yolk are just set. Poaching is a cooking technique that uses water to cook proteins such as eggs, fish, poultry, and meat slowly and evenly. The water should never boil, but rather should have a few bubbles coming to the surface at all times.

How to Perfectly Poach an Egg

To make perfectly poached eggs, start by filling a large skillet with several inches of water. Add salt and bring the liquid to a bare simmer.

How Long Does it Take to Poach an Egg?

If your water is simmering at the proper temperature, it should take about 3 minutes to perfectly poach an egg. To test if your egg is done, gently remove it from the water with a slotted spoon. Pat the center of the egg, over the yolk. It should be firm but not hard. This will give you a runny yolk perfect for eggs benedict, grain bowls, or salad.

Of course, if you prefer a more well-cooked egg, you can poach the eggs for longer.

How to Serve Poached Eggs

There are millions of ways to serve up your poached eggs. The yolk makes a naturally silky and savory sauce for whatever dish you add it to.

Tips for Perfectly Poached Eggs

Instead of cracking the eggs directly into the poaching liquid, crack the eggs first into ramekins or small bowls. Then gently lower the bowls with the eggs as close as possible to the simmering water and gently slide the egg into the water. If you like a perfectly rounded poached egg, with no “tails” or longer pieces of egg white trailing off of the egg, place the raw egg in a fine-mesh strainer and swirl it around to remove the thinner whites around the egg. Then transfer this to the ramekin or small bowl and into the poaching water.If you like, you can add 1-2 tablespoons of vinegar to the poaching water. This You can keep poached eggs warm by holding them in a warm water bath until you’re ready to serve.

How to prepare poached eggs

Bring a large pot of water to a bare simmer, with just a few bubbles coming to the surface at a time.

Crack the egg into a small fine-mesh strainer over a bowl or the sink.

Swirl the egg around to remove the looser egg white on the outside.

Then transfer the egg into a small bowl or ramekin.

With a wooden spoon, stir the vinegar into the water and create a small vortex by spinning your spoon in a tight circle very quickly.

Add the egg to the middle of the vortex and cook the egg for 3 minutes.

Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.

To hold the eggs if you’re not going to serve them immediatly, submerge the cooked eggs in the water until you’re ready to serve.

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