20 minutes
Discover the art of crafting perfectly poached eggs without the need for vinegar, ensuring a delicate texture and pure flavor.
each
1. Prep the Water
Heat a medium pot of water until it simmers. Then, lower the heat to maintain a temperature of 180 to 190°F (82 to 88°C) - a barely quivering state. Use an instant-read thermometer to check the temperature.
2. Strain the Egg
Break an egg into a small bowl. Transfer the egg into a fine-mesh strainer over the sink. Gently swirl and tap the strainer, encouraging loose whites to fall away. This step ensures a more uniform poached egg.
3. Poach the Egg
Carefully lower the strained egg into the simmering water. Stir the water gently with a wooden spoon for 10 seconds to help set the shape of the egg.
4. Repeat
Repeat the straining and poaching process with the remaining eggs. Allow them to cook, occasionally swirling the pot, until the whites set but yolks remain runny, about 4 minutes.
5. Serving or Storing
Use a slotted spoon to lift the eggs out of the water. If serving immediately, place on a warm plate. For storage, transfer eggs to a bowl of cold water, then refrigerate for up to 2 days.
6. Reheating
To reheat, place chilled poached eggs in a bowl of hot water for 2 minutes, then serve.
An English muffin with ham or bacon, a poached egg, and hollandaise sauce.
Poached egg on avocado-spread toast with red pepper flakes, salt, and olive oil.
A poached egg on frisée with warm bacon vinaigrette, lardons, and croutons.
Serve poached eggs on polenta, sautéed greens, roasted vegetables, or hearty grain bread instead of the traditional English muffin.
Poached egg atop pasta, allowing diners to mix in the yolk.
Comments (0)