How to Poach an Egg
To poach an egg, slide a cold, fresh egg into barely simmering water spiked with a teaspoon of vinegar. Keep the water moving gently until the white is opaque and set, but the yolk remains warm and liquid to the touch.
The fresher the egg, the tighter the shape.
Older eggs have thin whites that will feather out into the water regardless of your technique. Use the coldest eggs you have, pulled straight from the refrigerator.
- Fine-mesh sieve
- Wide, shallow saucepan
- Slotted spoon
- Small ramekin
- Paper towels
What goes in.
- 1large, fresh egg
- 1 tspwhite vinegar
- 4 cupswater
- to tastekosher salt and black pepper
Straining the loose whites
Before poaching, crack the egg into a fine-mesh sieve. Let the watery, loose part of the white drip away for 30 seconds; this prevents those unsightly white wisps from clouding your pot.
The method.
Prepare the water
Fill your pan with at least three inches of water. Add the vinegar and bring it to a low simmer over medium heat. You want small bubbles rising from the bottom, not a rolling boil.
Strain the egg
Crack your egg into the sieve. Allow the thin, watery white to drain into a bowl or the sink. Carefully transfer the remaining thick white and yolk into a small ramekin.
Drop the egg
Use a spoon to create a very gentle whirlpool in the water. Bring the ramekin close to the surface and slide the egg into the center of the swirl.
Cook
Set a timer for 3 minutes. Do not stir or poke the egg. If the white is firm and the yolk is soft when gently nudged, it is done.
Drain and serve
Lift the egg out with the slotted spoon. Rest it briefly on a folded paper towel to soak up excess water before placing it onto your toast.
Other turns to take.
The Batch Poach
If cooking for more than two, poach eggs in advance by 30 seconds, drop them into an ice-water bath, and reheat in warm water for one minute before serving.
When it doesn't go to plan.
Do not add salt to the poaching water; it breaks down the egg whites and makes them wispy.
If the water begins to boil aggressively, the turbulence will tear the egg apart. Lower the heat immediately.
If you are poaching multiple eggs, use a wide pan so they do not touch each other while setting.
The ones that keep coming up.
Why did my egg turn into a stringy mess?
The egg was likely not fresh, or the water was boiling too hard. High heat causes the white to expand faster than it can set.
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