Easy Poached Eggs

***READ this entire recipe and look at the photos before you attempt. This process moves very quickly- your egg should cook in two minutes.

Poached eggs really scare people. I remember trying to make them for my husbands birthday one year. I got some beautiful crab cakes, tomatoes and planned on doing a special version of eggs benedict- little did I know that I’d go through about 6 eggs to only get two that were edible. There are several ways to poach eggs, some people just pour the egg directly into simmering water, some use a spoon to make a whirlpool and then crack the egg into the water, some buy fancy poaching cups from Amazon.

This method involves none of those things, but you will need a ladle (preferably stainless steel but plastic may work.)

*what you need to know: Poached eggs are NOT good reheated, or cold. I always make everything and have everything else for the meal ready before I put my egg in the water. They take only a  matter of minutes (maybe two at the most) to cook and they should be eaten almost immediately. Try this one, I promise its pretty easy, and people get really impressed. You don’t have to spend 14 bucks on poached eggs at brunch anymore!

What you’ll need:

  • As many eggs as you’d like (here, I show you the technique with one)
  • A large shallow but high sided skillet or sauce pan filled 3/4 the way high.
  • Distilled Vinegar
  • A slotted spoon
  • A Ladle
  • A small bowl or ramekin to crack the egg into 

Technique:

  1. Fill the pan or skillet with cold water, going 3/4 the way up so that its almost totally full. Your egg needs plenty of room to “swim around” and if you are making more than one; the bigger the pan the better. Turn the heat to medium high until water is simmering. You want small bubbles, not a rolling boil. If your water is boiling, turn your pan down and wait for it to calm. *you can’t poach an egg in boiling water, it will just break up into tiny pieces. 

  2. When your water is ready, pour two tablespoons vinegar into the water. The vinegar helps keep coagulate and keep the egg whites together, but you don’t taste it. Promise. Crack your egg into the small bowl or ramekin. 

  3. Insert the ladle very slightly into the pan or skillet so that the simmering water in the pan covers the bottom of the ladle. Gently pour your egg from the small bowl into the ladle. 

  4. This takes SECONDS- keep your ladle very still until the outside edges of the egg white start to turn solid. You’ll see a white ring around the edges. Gently pour the ladle into the water. DONT touch the egg, (it will look a little frazzled, messy and ugly like my photo in the middle BUT don’t stir the water.) * If you are using more than one egg, after you pour the egg out of the ladle, repeat this process, keeping an eye on each egg in the pan so you don’t over cook.* Leave the egg for exactly 2 minutes, then when the entire thing is a solid white, gently remove from the water with a slotted spoon. 

  5. Place your egg on whatever you’d like (here I just used a plate to demonstrate, but you could use toast w/avocado, a breakfast bowl, an english muffin for benedict Etc) Sprinkle with salt and pepper or desired seasoning. When you are ready to eat it, your whites will be set and your yolk will be a silky runny orange/yellow. 

*This may take one practice egg if its your first time.

Troubleshooting: if your egg looks like it is breaking or tearing when you gently lift it out of the water, you need to cook it for 30 seconds to a minute longer. It takes practice to get the water the right temperature.

Try this one you guys! Follow me on Instagram and Facebook for more recipes/ tutorials and remember you can always pin this for later!

 

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