To poach eggs perfectly, follow these expert steps:
- Prepare the water
Fill a deep pot (at least 4 inches deep) with water and bring it to a gentle simmer, not a rolling boil. Add 1 to 2 tablespoons of white vinegar to help the egg whites coagulate
- Strain the egg (optional but recommended)
Crack the egg into a fine mesh sieve and gently swirl to remove the thin, watery egg white. This helps produce a neater, more compact poached egg without wispy whites
- Crack the egg into a ramekin
Crack the egg into a small bowl or ramekin. This ensures the yolk is intact and makes it easier to slide the egg gently into the water
- Create a vortex
Stir the simmering water to create a gentle whirlpool. This helps the egg white wrap around the yolk for a neat shape
- Add the egg
Carefully slide the egg from the ramekin into the center of the vortex. Cook for about 3 to 4 minutes, depending on how runny you want the yolk
- Remove and drain
Use a slotted spoon to lift the egg out of the water. Dab it on a paper towel to remove excess water before serving
- Serving and storage
Serve immediately for best texture. You can also store poached eggs in cold water in the fridge for a few days and reheat by briefly submerging in hot water before serving
Tips:
- Use fresh eggs for firmer whites and better shape
- Poach one or two eggs at a time to avoid overcrowding
- Be gentle with the water temperature and handling to prevent the egg from breaking apart
This method yields firm whites with runny yolks, perfect for breakfast dishes like eggs benedict, avocado toast, or grain bowls
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