How to Poach an Egg

Guide Note:How to Poach an Egg offers tips, tricks and variations on how to make poached eggs.

Table of Contents:

Introduction

  • A poached egg is an egg that has been cooked in hot water without its shell. Because there is no fat or oil involved in poaching, it's one of the healthiest ways to enjoy eggs.

What You'll Need

Seasoned poached eggs and toast Creative Commons photo by Jess Landers
Seasoned poached eggs and toast Creative Commons photo by Jess Landers
  • Don't let the commercial availability of fancy egg-poaching cookware fool you. All you need to poach an egg is a pan, an egg and a couple cups of water.

Ingredients

Equipment

  • Saucepan or a Deep Frying Pan
  • Slotted Spoon
  • Cup or Small Bowl
  • Paper Towel
  • Scissors or Sharp Knife (Optional)
  • Other Poaching Options:
  • Plastic Wrap
  • Egg Poacher

Note: If you're cooking for several people or wish to save your eggs for later, you'll want to have a bowl of ice water handy. Drop your poached egg into the ice water immediately after cooking. A poached egg can be saved in the fridge for up to 24 hours.

How to Poach Eggs Perfectly

  • The trick to making a poached egg is keeping the egg from breaking apart once it's submerged in hot water. Fortunately, that's why the kitchen gods created vinegar.
  1. Heat enough water in a sauce or frying pan to fully immerse an egg.
  2. Add one tablespoon of white vinegar.
  3. Crack an egg into a small bowl or cup. Do not break the yolk.
  4. Once the water is simmering, lower the cup or bowl's lip to the water. Slide the egg into the water. (You do not want the water to boil. Be sure that's it kept at a low simmer.)
  5. Lightly stir the water around the egg to help it coagulate.
  6. Wait 2-4 minutes for the egg to cook. (2 minutes for runny eggs; 3 minutes for medium firmness; 4 minutes for a firm yolk)
  7. Remove egg with a slotted spoon.
  8. Lay egg on a paper towel to drain excess water.
  9. Trim the edges to achieve a perfectly rounded look if desired.
  10. Add salt and pepper to taste.
  11. Serve immediately, or submerge in ice water and refrigerate for up to 24 hours.

Perfect Poached Eggs with Oakland Tribune Food Editor Jenny Slafkosky

Poaching an Egg with Plastic Wrap

Use plastic wrap to make poaching easy. Creative Commons photo by Lylemerle
Use plastic wrap to make poaching easy. Creative Commons photo by Lylemerle
  • If you're afraid that your egg with turn into a unmanageable jellyfish once it's dropped in the water, you can always use this egg poaching cheat to achieve the perfectly rounded egg of your dreams.
  1. Heat enough water in a saucepan or frying pan to fully immerse an egg.
  2. Line a cup with plastic wrap. Enough plastic wrap should hang outside of the cup to wrap around an egg.
  3. Crack an egg into the plastic wrap-lined cup.
  4. Tie the plastic wrap closed around the egg with more plastic wrap, a rubber band or string.
  5. Drop the egg wrapped in plastic wrap into the water.
  6. Wait 2-4 minutes for the egg to cook.
  7. Pull the plastic wrapped egg out of the pot.
  8. Cut off the plastic.
  9. Serve.

Poaching an Egg with an Egg Poacher

  • There are several devices on the market which make poaching eggs especially easy. The most common type of device technically steams your eggs, but the results are the same as poaching.
  1. Bring 1/2 inch of water to a boil in a saucepan.
  2. Rub butter or olive oil into the poacher's egg wells. (Most poachers have 3-4 wells.)
  3. Break eggs into the wells.
  4. Reduce heat to a slow boil in the saucepan.
  5. Place the poacher in the saucepan and cover.
  6. Wait 6-7 minutes for the eggs to cook.
  7. Remove the egg poacher.
  8. Loosen the eggs from the poacher with a spoon or spatula.
  9. Serve.

Poached Egg Dishes

Eggs Benedict combines poached eggs, hollandaise sauce and delicious. Creative Commons photo by Bertrand Man
Eggs Benedict combines poached eggs, hollandaise sauce and delicious. Creative Commons photo by Bertrand Man
  • Poached eggs are typically served with toast, but they also form the basis of several popular breakfast dishes including the classic Eggs Benedict and its many variations.
  1. Eggs Benedict: An English muffin topped with ham or Canadian bacon, poached eggs and hollandaise sauce.
  2. Eggs Florentine: An English muffin topped with spinach, poached eggs and hollandaise sauce.
  3. Eggs Blackstone: An English muffin topped with bacon, poached eggs, a tomato slice and hollandaise sauce.
  4. Eggs Benedict Arnold: A biscuit topped with poached eggs and gravy.
Perfect poached eggs Creative Commons photo by Allerina & Glen MacLarty
Perfect poached eggs Creative Commons photo by Allerina & Glen MacLarty

Eggs Benedict and Variations Recipes

Hollandaise Sauce Recipes

Tips, Tricks and Warnings

Use white vinegar to avoid discoloring the egg. Photo by Johannalg
Use white vinegar to avoid discoloring the egg. Photo by Johannalg
  • Unlike other types of egg preparation, poached eggs demand your full attention while you're making them. Three minutes goes by quickly so keep these tips and tricks in mind while poaching your way to breakfast greatness.
  1. Some cooks claim that, in addition to adding vinegar, swirling the hot water until it creates a whirlpool to drop the egg in will help it maintain its shape.
  2. Don't use anything other than white vinegar when making poached eggs. Other vinegars will discolor or add a funky taste to the eggs.
  3. Don't bother trying to poach an egg with a cracked yolk. It's better to start over.
  4. Don't poach more than 2-3 eggs in a saucepan at one time. You don't want them to stick together.

Resources on How to Poach an Egg

Related Searches

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