How to Make Poached Eggs
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How to Make Poached Eggs
Description
Poached eggs are prepared by filling a shallow saucepan with water seasoned with salt and a small amount of white vinegar, then heating the water to just below a boil, maintaining a gentle simmer. The preparation involves stirring the water to create a whirlpool, which helps gather the egg white as the egg is slowly slid into the center, encouraging a compact shape.
After sliding in the egg, the pot is covered and the heat turned off, allowing the egg to poach gently in the residual heat for about five minutes, enough to set the whites while keeping the yolk runny. The egg is then removed with a slotted spoon.
For make-ahead, poached eggs can be placed in an ice bath immediately after cooking to stop further cooking, stored refrigerated for up to eight hours, and gently reheated in simmering water for a minute before serving.
Ingredients
- 6 egg
- 1 teaspoon salt
- 2 teaspoons white vinegar optional, distilled
Instructions
Whirlpool Method (The whirlpool method is best used for cooking 1 to 2 eggs at a time)
- Fill a saucepan with 1 to 2 inches of water. You want the water to be fairly shallow so that the egg doesn't have too much area to float around in. This will help keep the egg whites together.
- Add 1 teaspoon of salt and 2 teaspoons of white vinegar to the water.
- Bring the water to a simmer. Boiling water is too violent to poach an egg in. The water needs to be just barely at a simmer. You will have to adjust your heat source accordingly.
- Crack an egg into a small bowl.
- Use a spoon to stir the water in one direction so that it is in motion, like a whirlpool.
- Stop stirring. While the water is in motion, gently slide the egg into the center of moving water. The swirling motion of the water will help prevent the egg white from spreading and will gently wrap the egg yolk.
- Cover the pot and turn off the heat. Let poach for 5 minutes.
- Use a slotted spoon to remove the egg from the water.
Skillet Method (The skillet method is best used for cooking large batches of eggs at a time, about 6)
- Fill a 12-inch skillet with 1 1/2 to 2 inches of water. You want the water to be fairly shallow so that the egg doesn't have too much area to float around in. This will help keep the egg whites together.
- Add 1 teaspoon of salt and 2 teaspoons of white vinegar to the water.
- Bring the water to a simmer. Boiling water is too violent to poach an egg in. The water needs to be just barely at a simmer. You will have to adjust your heat source accordingly.
- Crack eggs into separate small bowls.
- Gently slide each egg into the simmering water, giving a little space between each egg.
- Cover the skillet and turn off the heat. Let poach for 5 minutes.
- Use a slotted spoon to remove the eggs from the water.
Notes
- After poaching, place eggs in an ice bath to stop cooking and store in the refrigerator for up to 8 hours.
- Reheat stored poached eggs by warming in simmering water for about 1 minute before serving.
- Use a shallow pan with 1-2 inches of simmering water for best poaching results and to keep egg whites compact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6poached eggs
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 1egg | |
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 450mg | 19% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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