Achieve silky, runny-yolk Poached Eggs every time with our straightforward guide, focusing on fresh eggs and no-fuss techniques for breakfast perfection.
Poached Eggs Recipe
This recipe will guide you through the process of creating perfectly poached eggs with just firm whites encasing a gloriously runny yolk. By following a sequence of well-honed tips, such as using a fine mesh sieve and avoiding salt in the water, you’ll achieve that ideal poach. Think cutting into your poached egg and watching the golden yolk flow – a simple, yet luxurious pleasure to start your day.
Ingredients
- 1 large egg
- 1-2 tbsp vinegar, optional
Instructions
- Bring a large pot of water to a boil, then reduce the heat to low.
- While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl.
- Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
- Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
- Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water.
- Serve immediately.
- Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days.
When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry, and serve immediately.
Serving Suggestion
- Avocado Toast
- Spinach and Feta Salad
- Asparagus with Hollandaise Sauce
- Sautéed Mushrooms
- Grilled Tomatoes
- Sweet Potato Hash
- Quinoa Salad with Lemon Dressing
- Smoked Salmon on a Bagel
- Sourdough Bread
- Classic Caesar Salad
Tips and Tricks
- Avoid adding salt to the poaching water as it can cause the egg whites to spread out, resulting in wispy edges and less attractive eggs.
- Creating a vortex in the water by stirring before dropping in the egg helps achieve a more spherical shape by wrapping the egg white around itself.
- For a firm white and runny yolk, poach the eggs for 3-4 minutes. A 3-minute egg will typically offer the perfect texture for most.
- You can poach eggs in advance and store them in an ice water bath in the fridge for up to 2 days. Warm them up in hot water for 20-30 seconds before serving.
Leave a Reply