A poached egg is a delicious item on most breakfast tables. It can be used as a serving on top a toast, on top of wilted vegetables or for making eggs Benedict. The perfect poached egg will have a lovely round shape with an undisturbed and soft, yet runny yolk and a shiny opaque of white part of egg. Since there is no need to add butter or oil for poaching, it is a very healthy way to prepare eggs. Timing is very important while making a perfectly poached egg.
If the eggs are cooked at a high temperature or for too long, you won’t get a perfect poach. If you have a poacher at hand, the process is not considered difficult at all. But if you plan on making it on your own without the help of a poacher, it requires a certain amount of practice and patience. Follow the steps mentioned below to make that perfect batch of poached eggs to impress your guests at the breakfast or brunch table.
Complexity Level: Basic
Time Required: 10 minutes
Resources Required:
1. Egg
2. Saucepan
3. Water
5. Deep ladle
7. Strainer or slotted spoon
6. Vinegar
7. Salt and pepper
Instructions:
1. Boiling the water
- Place a large saucepan on to the fire burner and pour some water into it so that the sauce pan is two-third full.
- Season lightly with salt and pepper.
- When the water starts to boil, add a dash of vinegar into the water to help accentuate the appearance of the egg. This is purely optional but adding vinegar transforms the egg to a solid form, making the poached egg more perfect.
- Do a taste test to check if the vinegar level is right.
2. Adding the egg
- Reduce the heat so that the water now simmers. It is ideal if you can bring the temperature of the water down to about 160-180ºF
- Carefully crack the egg into the ladle.
- Slowly lower the ladle into the simmering water and slide the egg out as gently as possible.
- Make sure you do not just drop it into the water, as this can make the eggs tough to eat.
3. Cooking
- Cook for about two to three minutes.
- You know the egg is done when the egg white coagulates in the hot water and turns a nice opaque white. The yolk should however be still runny.
- Working quickly, transfer the egg using a slotted spoon or a strainer onto a plate, letting the water drip back into the saucepan.
- Serve as soon as they are pulled out of the water as poached eggs can go cold very fast, making them a little difficult to savor.
Frequently Asked Questions:
How can I poach an egg with an egg poacher?
Poaching an egg using a poacher is much more easier than doing it manually.
1. Fill about an inch of water into the poacher pan and bring to a boil.
2. Grease the egg frames with some butter if you want them released easily and then crack an egg into each of the cups.
3. Turn down the heat a bit and then lower the egg cups into the water, cover and allow the eggs to cook for about two to four minutes.
4. Remove the poacher frame from the pan and slide the eggs out of the cups carefully without breaking the yolk.
Quick Tips:
1. Its all about timing. Keep a close watch on the eggs while it’s cooking. Overcooking or undercooking can ruin the taste of poach.
2. You can poach the eggs ahead of time by under cooking them slightly and then chilling them in ice water. You just have to reheat it later to finish cooking.
3. Do not crack the eggs directly into the water as it can rip the egg apart. Instead, break it into a small bowl or ramekin and then slide into the water.
4. You can poach multiple eggs together in the same pan but remember timing is everything and over crowding can also harness the cooking.
Things To Watch Out For:
- If the egg yolk breaks while sliding it into the water, the egg is a goner. Remove it from the water and use it for something else.
- If the water ends up being too cool it would cause the egg to separate before it cooks.
