How to Poach an Egg
User Reviews
4.9
336 reviews
Excellent
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Prep Time
3 mins
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Cook Time
3 mins
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Total Time
6 mins
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Course
Breakfast
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Cuisine
International
How to Poach an Egg
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This straightforward guide explains how to poach eggs gently in vinegar-infused water, achieving a tender white and runny to firm yolk depending on cooking time. Cracking eggs into a cup before adding to near-boiling water helps maintain shape. Temperature control and timing allow customization from runny to firm yolks, making it a versatile technique for various uses.
Description
Poaching eggs involves simmering water with added vinegar, which helps the whites coagulate and hold their shape. The water is heated to just below boiling before adding eggs individually, cracked into a separate container to reduce breakage and maintain yolk integrity. Cooking times vary based on desired yolk consistency: around 1-2 minutes yields a runny yolk, 2-3 minutes soft, and 3-5 minutes firm.
Once cooked, eggs are removed with a slotted spoon to drain excess water and are ready to serve as is or incorporated into dishes. Controlling the water temperature is important to prevent agitation that could break apart the eggs.
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Ingredients
- 4 egg
- 1 l water
- 3 tbsp vinegar
Instructions
- Fill the saucepan 3/4 full with water.
- Add 3 Tbsps vinegar for roughly every litre (quart) of water.
- Bring to the boil.
- Once boiling reduce the heat to just below boiling (water should not be bubbling).
- You can crack your eggs straight in and allow to cook, although doing this you may break a yolk and pollute the water.
- I recommend instead that you first crack the eggs into a cup or bowl and then into the water.
- Once the eggs are in the water keep the water as hot as possible without boiling
- Cook for approximately:
- 1-2 minutes for runny
- 2-3 minutes for soft
- 3-5 minutes for firm
- Remove with a slotted spoon.
- Allow to drain and serve.
Notes
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Overall Rating
4.9
336 reviews
Excellent
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