👌 The Perfectly Poached Egg🥚

Making perfectly poached eggs is a simple and elegant way to step up your game in the kitchen. Traditionally served with breakfast dishes like eggs Benedict or my Turkey Croquettes Benedict, poached eggs can be a great addition to any meal.

Stemming from French cuisine, the term “poached” originated from the French word “poché,” which can be translated to English as “pocket” or “small pouch.” This method of cooking eggs in simmering water produces a delicate yet decadent dish that produces a firm white with a runny golden yolk. You can cook them longer if you prefer a firmer yolk, so don’t fret if you’re squeamish about the thought of loose yolks.

Traditionally, poached eggs are made in a saucepan over the stove, but you could make them in a microwave if you like. You will need a slotted spoon to remove the poached eggs from the water either way you decide to make them.

To create the vortex, use a spoon to swirl the simmering water in the pot and immediately add the egg. By creating a vortex, your egg will stay together, and you will avoid those wispy strands, giving you a nice uniform shape in your end product.

Gently crack your egg into a small bowl, ensuring not to break the yolk. This can be achieved by tapping the shell against a hard surface just above or below the egg’s equator. When placing the egg into the water, get the edge of the bowl as close to the water as possible. If some of the water goes into the bowl, it’s all good. Doing this slowly and carefully is key to getting a perfectly poached egg.

If you make more than one egg at a time, you can skip the vortex method and use a spoon to gather the whites in one mass. Add your eggs in a clockwise direction to help you keep track of the order in which you place them in the water. This is the order in which you will remove the eggs, so the timing is right for each. Do not add more than four eggs per batch. If you do, the temperature of the water will drop below a simmer, and your eggs will not cook properly.

Adding white vinegar raises the PH of the water, which helps keep the whites together and helps with cooking the egg. You can still make poached eggs without the vinegar, but it will contribute to getting a perfectly poached egg.

You can make poached eggs ahead of time by only cooking them for three minutes and then placing them in an ice water bath. They can be stored in the fridge in the water for about three to four days. When ready to serve, place them in boiling water for thirty seconds each.

Serve your poached eggs with salt and pepper on top of a slice of sourdough toast, as part of a Lyonnaise salad, or on top of a juicy steak.

The Perfectly Poached Egg Recipe

Difficulty Level:  2 Meatballs

Prep Time: 1 Minute

Cook Time: 1-4 Minutes

Servings: 1

• 1 egg
• 1 tablespoon of white vinegar
• Filtered water

Pour the white vinegar into a saucepan, add 3 to 4 inches of water, then place on the stovetop over medium heat.

Carefully crack the egg into a small bowl.

Once the water has reached a soft boil (190 degrees), use a spoon to stir the water, creating a vortex.

Gently place the egg into the swirling water and let poach for 3 minutes.

Remove the egg with a slotted spoon and serve immediately, or place it in ice water to reserve for later.

To reheat the reserved egg, place in boiling water for 30 seconds and serve immediately.