How to poach an egg perfectly every time? Poaching eggs is a skill that is gradually fading from the world’s kitchens, due to those horrible patent cookers that generate something that looks and feels like a plastic amoeba.
When I say it’s a skill, I’m not exaggerating. Many chefs, let alone amateur cooks, never quite perfect the art of poaching an egg so that it preserves its shape and texture.
It necessitates a certain amount of attention and dedication. If you think this is a lot of effort for something you’ll only eat on toast once in a while, consider this: eggs cooked in this manner have many additional applications.
For example, they are fantastic with salmon, perfect with steak, and combine with Hollandaise Sauce to form one of the world’s classic dishes, eggs Benedict.
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There are two basic cooking methods that work perfectly. I’ll give them both, but first some words regarding the eggs. They must be really fresh and at room temperature.
Eggs straight from the fridge do not cook properly, no matter what you want to do with them, and they require time to thaw.
It takes at least two hours, so plan ahead and put them out in the kitchen for at least that long before using them.
Method No. 1
Bring around 10cm (4 inches) of water to a simmer in a shallow pan, then add one teaspoon of salt and one tablespoon of white vinegar.
This can be any type of vinegar, including wine vinegar. Its function is to keep the whites together.
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In a tiny cup or saucer, crack an egg. Stir the water in the pan with a wooden spoon until it forms a whirlpool effect, then carefully pour the egg into the center.
It will immediately shape into an oval. Allow it to cook for 6 to 8 minutes before transferring it to a basin of cold water using a slotted spoon.
Method No. 2
This is how I poach my eggs at home, while the approach above is my favorite method if I’m simply cooking a few – say, two – eggs.
A saucepan and a deep skillet are required, as well as a wire basket or steamer that fits entirely inside the saucepan.
You’ll understand why in a moment. Fill the pot halfway with water and bring it to a boil. Add no salt, vinegar, or anything else that could flavor the eggs.
Place the poached eggs in the wire basket, whole, and lower it into the boiling water. Leave it there for exactly 10 seconds before removing it.
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This causes the egg whites to thicken somewhat, allowing the eggs to keep together when cracked.
Pour around 2.5cm (1 inch) of boiling water from the saucepan into the skillet and heat on low. You want it to cook slowly.
If you plan to serve the eggs right away, save the remaining water. Pour the eggs into the skillet and heat until the whites set.
You’ll notice that they stay together well and don’t spread all over the bottom of the pan.
Transfer them to a bowl of cold water as before.
Why the cold-water bowl?
It allows you to fry as many eggs as you need in the amount of time you have available without having to hustle.
If necessary, refrigerate the eggs in this water in the fridge overnight. They will not decay and can be revived by taking them up with a slotted spoon and dipping them in hot water for a few seconds.
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They can also be served cold in salads, with mayonnaise, or dropped into boiling broth for an Asian-style soup.
Frequently Asked Questions
Here are a few FAQs I get asked concerning (or related to) how to poach an egg perfectly every time.
How long does it take to poach an egg?
Poached eggs should be removed from the pan with a spoon and a teaspoon to check for doneness.
What are 3 ways to poach an egg?
Three easy methods for perfectly poached eggs: whirlpool, frypan, and oven.
What is the poaching method?
Poaching is a low-temperature, moist-heat cooking method for delicate proteins.
Why do people poach eggs?
Poached eggs are more delicately cooked than boiled eggs.
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What’s the difference between poached and boiled eggs?
Poached eggs are cooked outside the shell, while boiled eggs are in the shell.
Why do you put salt in poached egg water?
Salt increases density, creating more white wisps in poached eggs.
Do you put salt in water for poached eggs?
Salt and vinegar increase the density of the cooking liquid, allowing eggs to cook evenly.
A Word From GetMe Treated
The above instructions are the 2 methods on how to poach an egg perfectly every time. If you have any questions in regards to that, kindly comment under this post.