Food: Poached Eggs
Content-Type: Food Blog
Learn how to consistently produce flawless poached eggs! They are wonderful on avocado toast, in grain bowls, and in other dishes. They have firm whites and runny yolks.
I rarely spend a week without making poached eggs. Actually, one of my tried-and-true maxims is “Put a poached egg on everything.”
I’ll add a poached egg if bread, a salad, or a grain bowl just needs a little extra something (like protein). Breakfast, lunch, and dinner = problem solved.
Although poached eggs might look elegant, they are actually very easy to make at home. My method for poaching an egg takes only a few minutes, only a few pieces of equipment, and just three ingredients.
Even better, the eggs always have temptingly runny yolks and firm yet delicate whites. Once you give it a try, you’ll soon be producing flawless poached eggs!
MAKING A POACHED EGG
I use a really easy method to poach an egg. This is how it works:
- Crack one egg into a little bowl or ramekin first. This will enable you to afterward carefully place the egg into the boiling water. And you’ll be aware that the yolk is whole.
- After that, gently bring a medium saucepan of water to a boil. The water will be steaming, with bubbles forming on the bottom and rising to the surface, but not bouncing and bubbling quickly. To keep the temperature at a simmer, adjust the heat.
- After that, mix in a tablespoon of white wine vinegar. To generate a vortex in the center of the pot, stir the water in a circular motion. Gently stir again after carefully pouring the cracked egg into the center of the vortex.
- In the end, simmer. Timer for 3 and a half minutes. As the egg cooks, some egg white may float to the top of the water. I understand. Simply brush it off the surface and carry on cooking. Use a slotted spoon to take the egg from the boiling water when the timer goes off, and tap it softly with your finger to see whether it’s done. If you like a yolk that is firmer, feel free to put it back in the water. The egg is ready to eat once it has been cooked to your preferences.
TIPS FOR MAKING POACHED EGGS
- Cook one at a time to begin with. It’s not difficult to poach eggs, but it may take some practice to perfect the process. I advise preparing one at a time until you feel completely at ease. Afterward, try stealing two at once! But I wouldn’t go much farther than that. It will be too crowded if you add more eggs to the saucepan.
- Never omit the vinegar. Believe me, I’ve done it. For the egg to coagulate in the simmering water, vinegar is necessary. Without it, the egg will cook with the white and yolk separating. No thanks.
- If you’d like, strain the eggs. Ever notice how an egg white is divided into two parts? The yolk is surrounded by a thick circle or oval, with the outer, more liquid, portion being thinner. When poached eggs are prepared, this liquid white turns wispy. I don’t mind, but you can break your poached eggs into a fine mesh strainer if you want the whites to be precisely rounded. Following the removal of the thin whites, carefully transfer the egg to a small bowl and continue with the recipe.
- It’s important to be gentle. The recipe below contains the word “gentle” three times, which has me currently giggling at myself. But since being gentle is crucial when learning how to poach an egg, I’m leaving it in. Don’t aggressively bring the water to a boil. Don’t just throw the egg in and don’t mix too vigorously. If you do, the egg might crack. You can, however, prepare flawless poached eggs without a hitch if you work softly.
SERVING IDEAS FOR POACHED EGGS
Poached eggs are delightful on their own thanks to their delicate whites and luscious, runny yolks. With some good crusty bread to mop up any stray yolk, season them with salt and pepper and eat them right away.
However, there are still additional ways you can serve them. Here are some more delectable applications for them:
- Add them on avocado toast. Does anyone else feel hungry just by gazing at the picture up top?
- Make eggs Benedict. You’ll be well on your way to whipping up eggs Benedict once you’ve perfected the poached egg technique! Find my recipe in Love & Lemons Every Day on page 41, along with some English muffins.
- Put them in a salad. I add an egg to my avocado salad, Brussels sprouts salad, or Panzanella to give it more substance.
- or a grain bowl. In this Power Bowl Recipe, the egg is poached as opposed to soft-boiled.
- Serve it with grains and vegetables. Poached eggs over couscous, wheat berries, farro, or quinoa with sautéed greens, asparagus, or roasted broccoli on the side make a fast supper. The runny yolk will function as a sauce, binding everything together. Yum!
How are poached eggs best served to you? Please tell me in the comments!
Learn the tricks to consistently make beautifully poached eggs! Eggs have runny yolks and crisp whites, and they go well with avocado toast, grain bowls, sautéed greens, and other dishes.
- 1 large egg
- 1 tablespoon white wine vinegar
- Pot of water
- Into a small bowl, crack an egg.
- Easily bring a medium saucepan of water to a boil. Vinegar should be added, and water should be stirred in a circular motion. Place the egg in the water carefully, give the water a final gentle toss, and cook for 3 1/2 to 4 minutes.
- Serve the egg after testing its doneness with a slotted spoon.