How to Poach an Egg
A poached egg is nothing more than patience and timing. When done properly, you get a clean, firm exterior that yields immediately to a rich, flowing center.
Freshness is your best tool
The firmer the egg white, the less it will fray in the water. Use eggs straight from the refrigerator to keep the structure intact.
- deep saucepan
- slotted spoon
- small ramekin
- paper towels
What goes in.
- 1 largefresh egg
- 1 tbspwhite distilled vinegar
- 4 incheswater in the pan
Remove the watery albumen
Crack your egg into a fine-mesh sieve over a bowl for 30 seconds before poaching. This drains away the thin, watery part of the white that usually creates those messy, wispy strands in the pot.
The method.
Prepare the water
Fill a saucepan with water and bring it to a bare simmer over medium-low heat. You want small bubbles rising from the bottom, not a rolling boil.
Add the vinegar
Stir in the vinegar. If you like, use a spoon to create a very gentle whirlpool in the center of the water.
Slip the egg in
Crack the egg into a small ramekin first, then bring the ramekin close to the water's surface and slide the egg in one fluid motion.
Monitor the time
Set a timer for 3 minutes. Do not stir or poke the egg while it cooks.
Drain and serve
Remove the egg with your slotted spoon. Gently touch the white; it should feel firm and bouncy. Briefly rest the spoon on a folded paper towel to soak up excess water before plating.
Other turns to take.
Multiple Eggs
If poaching for a crowd, do them one at a time and hold them in a bowl of warm water. When ready to serve, drop them into hot water for 30 seconds to reheat.
When it doesn't go to plan.
If the water begins to boil, add a splash of cold water to drop the temperature immediately.
Do not add salt to the poaching water; salt can break down the egg white and cause it to spread.
A fresh egg will hold a round shape better than an older one.
The ones that keep coming up.
How do I know if the egg is done?
Lift it with your spoon and gently press the white near the yolk with your finger. It should feel firm to the touch, similar to the fleshy part of your palm below the thumb, while the yolk underneath feels soft.
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