Poaching eggs is a way to prepare eggs if you’re health-conscious. However, the whole process looks difficult to do because the whites seem to float all through the water, instead of staying together. This article will provide some tips and tricks to making perfectly poached eggs.
You don’t need fancy kitchen equipment or gadgets to make poached eggs that look like they’ve come out of a professional or restaurant kitchen. You don’t even need vinegar. All that you need are the freshest eggs that you can possibly find. Try to find a local farmer who sells eggs, or go to a smaller grocery store that might stock local eggs. Just as the whites in a fresh egg will tend to stick to the shell when you boil the egg, a fresh egg’s whites will also tend to stay together when you poach the egg.
First, use a saucepan or a deep skillet. You will need to be able to put in enough water so that the water covers the egg by about one inch. A deep skillet or frying pan is preferable because you can fit a slotted spoon over it. It may be difficult to hold the slotted spoon if you use a pot. A slotted spoon works well because it will help drain the water immediately away from the egg.
Allow the water in the pan to come to a simmer. Hold the heat so that it maintains the simmer. Do not let the water come to a boil. Crack the fresh egg into a bowl and, using a regular large spoon, gently slide the egg into the pan. You can also hold the spoon as it is in the water, so that it cups the egg while it cooks. Doing this will help to keep the whites together, too. Once the edges of the whites become whiter, you can slide the egg off of the spoon. If the whites are still not holding together, you can use the spoon to coax the whites towards the yolk.
Put a lid over the pan and lower the heat slightly so that the water does not boil. Allow the egg to poach for a few minutes, or until the whites are thoroughly cooked. The yolk will also have a thin, white film over it. Once the egg is done poaching, you can use the slotted spoon to remove the egg from the pan.
Poached eggs are tasty just by themselves, but they’re also good in sandwiches, on top of salads, or to add a “wow” factor to steak dishes.