How To Poach An Egg
With a little patience and a steady hand, poaching an egg isn’t so hard! You can always get yourself an egg ring or poaching cup that helps you poach an egg perfectly each time, but first try your hand at poaching to save yourself the trouble, money, and kitchen space!
- Fill a saucepan 2/3 full with water, and bring to a boil. Once boiling, turn the heat down to a simmer.
- Crack your egg into a small cup, such as a measuring cup or ramekin. If you have one with a long handle, this is best.
- Add vinegar to the water–this will help the egg whites form a more compact shape.
- Ease the egg into the water, by carefully lowering it before tipping it out into the water.
- Cook for 4 minutes, until the egg is a firm white, but the inside will still have a runny yolk.
- With a slotted spoon, remove the egg from the water.
- Pat the egg dry lightly with a paper towel.
- Always use fresh eggs. Older eggs have more fluid whites, so the fresher the eggs, the better shape the egg will keep in the water.
- Gently stir the water while, creating a small whirlpool, before adding the egg. This will help the egg white wrap around the yolk.
- If you’re poaching multiple eggs at once, crack them into separate measuring cups, and add an additional 30 seconds of cooking times for each egg.