Poached Eggs
User Reviews
5
Poached Eggs
Description
The Poached Eggs recipe involves bringing water to a boil, then reducing to a gentle simmer with added vinegar to help the egg whites coagulate evenly around the yolk. Cracking eggs into a sieve removes excess thin whites, preventing wispy strands in the final poached egg. Creating a vortex in the simmering water guides the egg white to encase the yolk in a neat shape.
Cooking times vary depending on desired doneness: about 3 minutes for soft poached eggs with runny yolks, and up to 4 minutes for more set yolks. After poaching, removing excess water by dabbing with a paper towel helps avoid watery plates. The method requires fresh eggs for best results, with a test such as submerging eggs in water to confirm freshness.
These poached eggs can complement a variety of dishes or be served simply on toast. The vinegar in the water enhances the white's setting without affecting taste noticeably. Handling eggs gently when transferring to water and precise timing are key to consistent results.
Ingredients
- 4 egg
- 1-2 Tablespoon vinegar
Instructions
- Bring a large pot of water to a boil.
- While waiting for the water to boil, crack an egg in a sieve over a bowl and let it strain until all the thin liquid from the egg whites has been removed. Transfer the egg to a ramekin.
- Stir the vinegar into the water and create a vortex to help the egg white wrap around the yolk. Lower the heat to simmer and add the egg into the center of the vortex and cook it for about 3 -4 minutes or until the egg white is set.soft poached egg: 3 minutesmedium poached egg: 3.5 minuteswell done poached egg: 4 minutes
- Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve warm immediately.
Notes
- Use fresh eggs; test by placing in water—fresh ones sink and are suitable for poaching.
- Strain excess thin egg whites before cooking to avoid wispy strands.
- Use simmering water, not boiling, for best shape and texture of poached eggs.
- Adding vinegar to the water helps egg whites set quickly, keeping yolks runny.
- Carefully add eggs one at a time close to the water surface to prevent yolk breakage.
- Cooking times: about 3 minutes for runny yolks, 3.5 minutes medium, and 4 minutes for well done.
- Remove excess water after cooking by gently dabbing eggs with a paper towel before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4eggs
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 63mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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