How To Poach An Egg
It seems like it took me forever to learn how to poach an egg. I studied all the techniques and tips that abound on the internet, but somehow, they always turned out as a mess that resembled egg drop soup. To make matters worse, the yolks were either undercooked or woefully overcooked. Determined to properly poach an egg, I stuck with it until success was mine. The main thing I discovered was much more vinegar was needed than the scant amount (usually a tablespoon) the directions indicated. In my experience, about two tablespoons of vinegar per cup of water is needed to make the egg whites coagulate and stay together when they go into the hot water. And forget swirling the water — that just causes egg drop soup.
At 4 ½ minutes of poaching time, the yolks will be somewhat thickened to a sauce consistency, but still runny and the whites will be completely set. For well done poached eggs (not my preference), let them stay in the hot water for at least 10 minutes or more.
Step 1: Bring the water to boil in at least a 5 quart pot. When the water is boiling, reduce the heat so it calms down to just below a simmer. Bubbles should not be breaking the surface. The pot shown here is Martha Stewart’s 5 ½ quart chili pot.
Step 2: Carefully break each egg, without breaking the yolk, into four separate coffee cups. The coffee cups provide a handle so the eggs can be gently lowered into the hot water.
Step 3: Add the vinegar to the water. I don’t stir. Stir if you like, but wait until the water is still before proceeding.
Step 4: With the cup positioned at the surface of — or slightly in — the water, gently pour each egg into the hot water. It’s ok to let some of the hot water run into the cup to meet the egg. I would not cook more than four eggs at time in four quarts of water; otherwise, the temperature of the water will drop too much and cooking time will take longer.
Step 5: Set a timer for 4 ½ minutes.
Step 6: After 2 to 3 minutes, with the tip of a spoon gently release any eggs that may be stuck to the bottom of the pan, so as not to break the yolk.
Step 7: At 4 ½ minutes, carefully remove the eggs with a slotted spoon and place them on paper towels to drain.
The eggs can be briefly reheated by gently placing them in hot water for a few seconds, but not for too long or they’ll cook even more.
Try your poached eggs on tomato, onion and smoked paprika sauce.
How To Poach An Egg
Ingredients
- 4 large eggs
- 4 quarts of water
- ½ cup of white vinegar
Instructions
- Bring the water to boil in a 5+ quart size pot.
- When the water is boiling, reduce the heat so it calms down to just below a simmer. Bubbles should not be breaking the surface.
- Carefully break each egg, without breaking the yolk, into four separate coffee cups.
- Add the vinegar to the water.
- With the cup positioned at the surface of -- or slightly in -- the water, gently pour each egg into the hot water.
- Set a timer for 4 ½ minutes.
- After 2 to 3 minutes, with the tip of a spoon gently release any eggs that may be stuck to the bottom of the pan, so as not to break the yolk.
- At 4 ½ minutes, carefully remove the eggs with a slotted spoon and place them on paper towels to drain.
- Sprinkle with salt and pepper to taste and serve.
Notes