Slightly intimidating at first, poaching eggs doesn’t have to be as laborious as it sounds. Poached eggs have a wonderful, creamy texture and no added fat – since you’re cooking them in water. If you’ve never had a poached egg before, you are in for a delicious treat! Serve them over toast for breakfast, or add to a meatless pasta dish or salad to make it heartier. You can even make them ahead of time, then warm them up by dropping them in hot water before serving.
How to Poach Eggs
- fresh eggs
- vinegar (helps the eggs hold their shape)
- A wooden spatula or spoon
- A skimmer or slotted spoon
Pour 2 inches of water into a pan or skillet and add 1 tablespoon of vinegar per quart of water. Bring to a simmer.
Break an egg into a small dish, and holding in as close to the water as possible, let it fall in. Immediately and gently push the while over the yolk with a wooden spoon for 2 to 3 seconds. Maintain the water at the barest simmer and proceed with more eggs, if you wish to poach more than one.
Another method for a perfectly poached egg is to swirl the water before gently sliding the egg into the center of the vortex. The swirling motion will help keep the egg from spreading too much when you drop it in the water.
After 3-4 minutes remove the first egg with the skimmer and test with your finger. The white should be set, the yolk still soft to the touch.
– Alivia Duran