Editors' Pick
Perfect Poached Eggs
- Ready In:
- 4mins
- Ingredients:
- 3
- Yields:
-
8 eggs
ingredients
directions
- Pour 2 tablespoons of vinegar into the poaching water.
- Crack open eggs one at a time, into a small bowl.
- Bring the water to a boil, then reduce temperature.
- When water reaches a gentle simmer, pour egg into a ladle.
- Gently transfer eggs into simmering water.
- The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
- Poach the eggs for 3 minutes spooning the simmering water over the eggs.
- When the whites become opaque and feel firm to the touch they are done.
- Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
- Serve immediately.
Reviews
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The perfect way to poach eggs, these are great! For me, 2 1/2 minutes is just right. A cook's note from Gourmet magazine that I find very helpful is: Poached eggs keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels. Thanks for posting CountryLady!
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I learned how to make perfect poached eggs decades ago from a Julia Child cookbook. Adding vinegar to the water is certainly key, it helps the whites to coagulate (the wording in the instructions about this is awkward). Swirling the intact eggs in the simmering water for a few seconds before cracking them open also helps to keep the whites together (Julia Child recommended 8 seconds but I am not that exacting). I also swirl the water with a spoon before cracking open the shells and dropping the eggs into the water. I don't bother emptying the eggs into a bowl of water first. Maybe I'll try it that way to learn if there is some benefit to it. Making them ahead is a great way to streamline a recipe like Eggs Benedict for company, or just to make breakfast simpler. Just slip the cooked eggs into a bowl of ice water and refrigerate. They'll keep a few days. Then just reheat them in a pan of simmering water for about a minute. If you're using them in a recipe baked with other ingredients it's even better to just use them cold. Lastly, fresh eggs are best. Stale eggs tend to spread apart no matter what you do.
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Tweaks
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Here’s a little trick that I’ve been using for decades; personally and professionally. I crack each egg into a small, heat proof, condiment cup. I then wet a fine mesh strainer and gently lower one egg into the strainer, gently swirling the strainer until all of the water and, for lack of a better term, snotty albumen has passed through the strainer. Then gently return the egg to the cup and repeat the process with the remaining eggs; rinsing the strainer between each egg. Then into a pan with gently simmering and swirling water, give a good splash of vinegar. Then lower each egg into the water. I take two slotted spoons and gently rotate each egg, half way through the cooking time, so they’re cooked evenly. BTW, the vinegar is important. By lowering the pH (Raising the acidity), it actually lowers the temperature required for the egg whites to coagulate.
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
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