How to Make Poached Eggs

A relatively foolproof guide to luscious poached eggs.

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How to Make Poached Eggs Recipe
8 Steps
Ingredients
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1

Poached eggs are a delicious addition to most dishes but a complete pain to pull off. This method will make a compact and perfectly shaped egg with some basic kitchen tools.

2
Add a teaspoon of something acidic (lemon juice or a non-flavorful vinegar like white or apple cider) to a small saucepan of water and bring to a simmer (small bubbles rising to the surface).

Add a teaspoon of something acidic (lemon juice or a non-flavorful vinegar like white or apple cider) to a small saucepan of water and bring to a simmer (small bubbles rising to the surface).

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3
Break egg into a small bowl.

Break egg into a small bowl.

4
Here comes the trick: stir the water in the pan until a small vortex of water is swirling in the pot. As soon as you stop stirring, slid the egg into the center of the pan.

Here comes the trick: stir the water in the pan until a small vortex of water is swirling in the pot. As soon as you stop stirring, slid the egg into the center of the pan.

5

The swirling water will help keep the egg compact and round as it cooks, rather than the white spreading out in the water.

6
The egg will start setting from the white and inward toward the yolk. Preferred doneness is when the white is set and yolk is self-contained within it.

The egg will start setting from the white and inward toward the yolk. Preferred doneness is when the white is set and yolk is self-contained within it.

7

Carefully use slotted spoon to pull egg from the pan and carefully drain. Place atop food, or place on a paper towel until needed (submerge briefly in warm water to heat through, then drain & serve).

8
Salt and pepper the egg (it's delicious and a classy egg like this deserves such treatment!) and serve on top of salads, roasted vegetables, pasta, toast... The possibilities are rather endless.

Salt and pepper the egg (it's delicious and a classy egg like this deserves such treatment!) and serve on top of salads, roasted vegetables, pasta, toast... The possibilities are rather endless.

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