Perfectly Poached Eggs
I don’t know about you but I love eggs. As a kid, my mom made me one of two things for breakfast. A bacon and cheese omelet or an egg croissant sandwich which was basically the bacon and cheese omelet stuffed inside of the croissant. As I’ve gotten older and expanded my pallate and cooking skills I’ve discovered things like Eggs Benedict (personal favorite), Japanese style soft boiled eggs and the humble poached egg.
Preparing and poaching eggs at home is a deceptive feat that’s taken me upwards of five years to master. That includes countless YouTube videos, google searches, siri queries, Q & A sessions with friends and ever helpful, Jamie Oliver recipe books.
As of today, I’ve nailed it and I couldn’t be prouder of myself. Here’s three important things I’ve learned on my journey to mastering the art of a perfectly poached egg.
- It depends on the chef, the chef’s kitchen tools and much trial and error.
- What worked over a gas flame works differently over an IH range.
- What worked in one specially designed egg poaching gadget doesn’t work in another.
But today… today was heavenly!
How I Do:
- I have an Ikea 365+ saucepan which I fill 3/4 full of water and set it to boil.
- I add a splash of white vinegar— somewhere between a teaspoon and a tablespoon’ worth.
- After the water boils I turn the stove off. I leave the pot on the burner and don’t remove it from the stove. (The extra heat helps the egg cook.)
- I take a spoon and stir the water until it’s got a whirlpool effect happening.
- I remove the spoon and quickly but smoothly pour in the egg.
- I set the timer for 4 minutes and wait for it to go off.
- To carefully remove the egg from the hot water, I swap between a Japanese wire straining ladle and OXO’s slotted or pasta spoons. Basically, whatever implement is clean and easiest to grab.
Note: The whirlpool helps the egg wrap around itself and stay contained— resulting in a beautiful shape. The vinegar helps the proteins in the egg firm up and stick together while the egg cooks.
Best Part: Eating the Eggs
Often, I eat my poached eggs served on top of a toasted English muffin or croissant with a variety of toppings— breakfast sandwich style. This time, I decided to eat it the egg by itself out of a little dish which I topped it off with lemon pepper, some jalapeño sauce, and fresh cilantro. After I finished my egg, I used my piece of toast to scoop up the extra yolk. Yum!
How do you do your poached eggs?