How do you like your eggs? Scrambled? Fried? Over easy? Poached eggs are among the least prepared in kitchens all over the world, but we believe it’s simply for lack of knowledge of how to make a great one. Well, we know the secret – and all it takes is a little bit of vinegar! Pay close attention to these instructions, and you’ll have a brand new favorite type of egg that you’ll find is super simple to fix.
Prep Your Water
In a medium sized, non-stick saucepan, allow about 2 inches of water to come to a boil over high heat. Once the water has reached a boil, drop the heat to low and allow the water to reach a simmer. Once the water is simmering consistently, add in a splash of vinegar, no more than 2 teaspoons. The vinegar serves as a compound that will keep your egg whites in tact during the poaching process, so do not skip this step! You should reach water temperatures of around 190 degrees before dropping any eggs in.
Prep Your Egg
For best results, you must use the freshest eggs possible. You’ll know their freshness when you see that the egg whites are a little cloudy! Crack the egg into a tiny sauce bowl or ramekin, being careful not to allow any of the shell in. Set aside until the water is ready.
Let the Egg Poach
Once your water and vinegar has reached a simmer around 190 degrees, take a slotted spoon and stir away the bubbles from the center of the pan in a circular motion, similar to a whirlpool. Continue until there’s a tiny opening where you may drop your egg in. Once the egg is in and covered by the water, cut the eye off and cover the pot. Set your timer for 5 minutes, and do not remove for any reason.
Remove Your Egg
Next, carefully scoop your poached egg out with a slotted spoon, and lay on a dry, flat surface, such as a towel or paper towel. Take your spoon and slice the “loose whites” off from the outside of the egg if you’d like to create the perfect fluffy egg shaped poached egg.
Serve for Any Meal
Lastly, sprinkle the outside of the poached egg with a little kosher salt and cracked black pepper, and serve on it’s own for breakfast, on top of a salad at lunch, or to top a burger at dinner. Enjoy!
Do you have any tricks for making poached eggs?