Poached eggs might be one of the coolest things that any food enthusiast can learn to cook. The technique might seem intimidating, but really is quite easy as long as you follow certain guidance!
Here are the things that you need to keep in mind, while cooking poached eggs:
- Choose the most fresh eggs possible, and of a highest grade. Fresh eggs vs. older eggs have more dense texture and are less likely to fall apart while being poached.
- Use a tall stock pot for this poaching method. When you pour an egg inside, it will start sinking down, and the further its way toward the bottom of your pot, the higher are the chances that it fill form into a nice round shape.
- *DO NOT boil your water. Instead, have it merely simmering, but not boiling. Otherwise, you are risking to cook the yolk as well, which is not a goal in egg poaching…
- Serve poached eggs **immediately.
*Egg whites start coagulating between 62 and 65 C, while as egg yolks start to coagulate between 65 and 70 C. So keep the temperature is mind.
**You can pre-cook poached eggs. In this case, cool them down in an ice bath, right after poaching to stop the cooking process and prevent the yolks from getting cooked. And keep the in the fringe until needed (a day max).
Preparation time: 10 min
Cooking time: 3 min
Per servings: 1 servings
- 1 Large egg
- 4 L Water
- 20 g Salt
- 60 ml White vinegar
Equipment & tools:
- Tall stock pot
- Bring water to simmer. Add in salt and vinegar*.
- Crack an egg carefully, keeping the yolk intact, into a small container.
- Create a vortex in a pot with your whisk.
- Pour an egg quickly but carefully into this vortex.
- Cook for 3 min.
- Fish out an egg. If you want to make it perfectly round, use scissors to cut off the egg white whiskers.
- Serve immediately and enjoy on its own or on an English Muffin and with Sauce Hollandaise.
*Salt and vinegar are especially needed, when using not the most fresh eggs, that are looser in texture. Salt and vinegar solution will aid the coagulation process.