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Poached Eggs - How to Poach an Egg Perfectly Every Time
The poached egg might seem a bit daunting at first but with these simple steps and tips, you will have a PERFECTLY poached egg every time.
Equipment
1 small bowl or ramekin
Ingredients
- 2 teaspoon Vinegar
- Eggs (The fresher the better)
- Water
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Instructions
- Fill a small pot with 4" of water, and heat on stove to medium (Do not bring the water to a boil). There should be medium sized bubbles formed at the bottom of the pot.
- Add 2 teaspoon Vinegar to pot
- The temperature of the water should be around 195-200 Degrees
- Crack egg into a small bowl or small dish
- Use a spoon or spatula to swirl the water inside the pot to make a mini tornado
- Bring the dish with egg as close to the water as possible and slide the egg into the center of the tornado. Set timer and cook for a total of 4 minutes.
- After 1 minute or so, once the top of the egg is setting and has turned white, you can turn down the heat 1 notch.
- At the 4 minute mark, carefully remove the egg with a slotted spoon.
- Let the egg rest on the slotted spoon and let the water drain out over a paper towel. Let the egg cool 1-2 minutes before transferring to a plate. I don't recommend the method of transferring the egg directly to a towel because I find it hard to remove, and sometimes ruptures the egg.
- If there is still water on the egg, you can blot it with a paper towel or dish towel.
- Enjoy!
Video
@thesavorychopstick How to make the perfect poached egg #egg #poachedegg #brunch #easyrecipe #foodtiktok ♬ Forever - Labrinth
Notes
Tips for best results:
Fresh Eggs: This is the most important tip. Please make sure that you have fresh eggs. As eggs start to age, the whites become more watery, so the result is a more feathery egg that also does not protect the yolk. These eggs tend to fall apart easily and your perfect poached eggs will not form.
Egg Freshness test: If you would like to test your eggs for freshness, you can put them in a cup of water. The fresher eggs will sink to the bottom and lay horizontally, and the older eggs will lay at the bottom but upwards at an angle or sit vertically at the bottom. If your eggs floats up from the bottom, its best to buy a new batch of eggs.
Quality of eggs: AA vs A. Did you know that there are different qualities of eggs? The AA has thicker and firmer whites than the A, and will yield in a better result for our poached eggs.
Thermometer: Using a thermometer to monitor the temperature of your water is very helpful. If you do not have a thermometer, you will need to monitor the bubbles in your pot very closely. You are aiming for medium sized bubbles that form on the bottom of the pot with very little to no movement.
Vinegar: The vinegar in this recipe is used to help with the coagulation of the eggs. If you prefer a more feathered egg, then you may omit the vinegar. The combination of the tornado and the vinegar will help your poached egg form in a more solid piece.
Temperature of eggs: I tested both refrigerated eggs right out of the fridge, as well as eggs that had been brought to room temp for 30 minutes. As long as the water was hot enough 195-200 deg, and the egg was dropped with a small bowl, I did not notice much of a difference with the feathering.
Temperature of water: Most recipes call for 180 degree water and I found this to cause a lot of separation and feathering of the eggs. My idea of the perfect poached egg is a semi firm oval shape with runny yolk. At the lower temperatures, you will have the feathering and loose more egg whites in the process. If you like the soft feathers on your poached egg, then heat your water to 180 degrees before putting in your egg.
Amount of water: The ideal amount of water in your pot is about 4" deep to achieve the best results and shape. If the water is too shallow, the yolk will sink down into the egg whites and look flat like a pan cooked egg. If the water is too deep there will be too much egg white rising to the top of the pan.
Fine Mesh Sieve: If you purchase fresh AA eggs, and have your water hot enough, I do not find this step to be necessary to run your eggs through a strainer to remove the more watery egg whites.
Nutrition
Calories: 2kcalSodium: 0.2mgPotassium: 0.2mgCalcium: 1mg
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