Discover the technique of crafting the perfect poached egg – a culinary staple that involves cooking an egg in gently simmering water without its shell. This method is straightforward yet elegant, providing a silky texture that enhances any dish.
How do I make poached eggs?
To prepare a poached egg, start by cracking an egg into a mesh strainer placed over a small bowl or ramekin. This step helps to filter out the watery part of the white. Then, fill a saucepan halfway with water and heat it until it reaches a boil. Once boiling, lower the heat to a simmer. Gently slide the egg into the simmering water, then remove the saucepan from the heat, cover it with a lid, and let it stand for 4 minutes.
Let’s get into specifics (also found in the recipe card below)
Crack the Egg
Begin by cracking an egg into a small bowl or ramekin. Do the same with a second egg, using a separate dish for each. Set these aside.
Note: To avoid stringy whites on your poached egg, first crack the egg into a mesh strainer, allowing the watery part of the white to drip out before transferring it to the bowl.
Saucepan and Water Egg Method
Fill a small saucepan halfway with water and heat it until it boils. Once it begins to boil, lower the heat to maintain a gentle simmer.
Carefully tilt the bowl over the simmering water and allow the egg to slide gently into it. If preparing more than one egg, try to keep them from touching to prevent sticking.
Finish the Poached Egg
After transferring the eggs to the water, remove the saucepan from the heat, cover it with a lid, and let it sit for 4 minutes. If you prefer your yolks to be more firm, leave them in the water for 5-6 minutes.
Using a slotted spoon, gently lift the poached eggs from the water once they’re done.
Serve the poached eggs immediately, ideally with a drizzle of fresh Hollandaise Sauce for an added touch of flavor.
Perfect Poached Eggs
Ingredients
- 2 large Eggs
- Water
Instructions
- Crack an egg into a small bowl or ramekin. Repeat with the second egg in a separate dish. Set aside.
** NOTE ** - To reduce any stringy egg whites on your poached egg, crack your egg into a mesh strainer first and let any of the watery whites drip out before transferring to the small dish. - Fill a small saucepan halfway with water. Bring to a boil over high heat. As soon as it starts to boil, reduce heat to low.
- Gently tilt the ramekin over the simmering water and slide an egg into the water. Repeat with the other egg, trying to keep them from touching each other if possible.
- Remove saucepan from heat, put a lid on it, and let it sit for 4 minutes. After 4 minutes, remove the lid and use a slotted spoon to gently take the poached eggs out of the water. If you prefer a more firm yolk, let sit in the pan for 5-6 minutes instead of 4.
- Serve right away.