Four Tips for How to Poach an Egg
- Reduce turbulence in the water to prevent the egg white from mixing with the water. If you drop an egg into a bowl of water and shake it, or stir it, it’s going to mix with the water much faster than if you just let it sit. The same thing applies when making poached eggs. The very action of “dropping” an egg into the water creates turbulence as the water in the pot is displaced. Instead, crack your eggs into ramekins or small bowls, then lower the entire bowl into the water and tip the egg out into the water. Since the bowl displaces the water first, you create much less turbulence when the egg enters the water.
Ingredients
- 4 eggs
- 1 tablespoon vinegar (cheap stuff will do)
Directions
- Add 2” of water to a large pot of water, then add the vinegar. Cover with a lid and bring to a rolling boil over high heat. Meanwhile crack the eggs into 4 small bowls or ramekins.
- When the water is at a rolling boil, remove the lid, and turn down the heat so there are still bubbles forming at the bottom of the pot, but the surface of the water is still. Carefully lower the ramekins into the water and tip the eggs out into the hot water one at a time.
- Leave the eggs to cook undisturbed until they are cooked to your liking. You can test for this by lifting the egg out of the water and gently poking it with your finger. The white should be firm, and if you want a soft yolk, prod the yolk to see if it’s soft or firm.
- When the eggs are done, remove them from the pot with a slotted spoon one egg at a time and onto a double layer of paper towels to drain off the excess water. Serve the eggs with buttered toast.
Yield: 4 servings
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