How to Poach an Egg 🥚🎬
This lesson is 431 words, a 1 min 43 second reading time. It is part of our new course, Poaching, Simmering & Steaming.
🎬 Demonstration Video:
Poached eggs are delicious, nutritious, economical & versatile. Whether you have them for breakfast alongside a piece of toast or at dinner topping a grain bowl or bed of sautéed greens, a poached egg can add high-leverage nutrition & rich flavor to almost anything, fast. Like riding a bicycle, once you poach, you’ll know how to do it for the rest of your life. All you need is a little patience and practice. Good luck!
~ 2 tsp vinegar (e.g., white, apple cider) - (optional)
1 tsp kosher salt (optional)
⚙️ Unique Gear:
Slotted spoon (recommended)
Drop Method (easiest, can accommodate 2+ eggs at a time):
Bring water to boil in a small pot/saucepan.
Turn down heat & add vinegar/salt. Let the water simmer gently.
Crack the egg into a small dish (e.g., cup, ramekin).
Carefully slip the egg from the dish into the water.
When whites set (~2-3 min), remove with a slotted spoon. Cook slightly longer for set yolks.
Pat the egg dry (gently) with a towel. Top & serve.
Whirl Method (intermediate, one egg at a time):
Boil water in a small pot/saucepan.
Turn down heat. Let water simmer gently.
Crack egg into a small dish (e.g., cup, ramekin).
Using a spoon, stir the water in a circle.
Once a vortex has formed, slip the egg into the center of the vortex.
Watch the vortex shape the egg into a lovely oval.
When whites set, remove with a slotted spoon. Cook longer for set yolks.
Pat the egg dry with a towel. Top & serve.
📝 Notes Tips & Tricks
Vinegar helps keep the whites together. If yours are regularly becoming stringy increase the amount of vinegar slightly. It should not negatively impact taste.
Sample toppings: olive oil, salt (e.g., sea salt, Maldon flakes), pepper, sauce (e.g., hollandaise), crunch (e.g., seed mixture, everything bagel spice)
An egg has 75 calories, 7 grams of protein, 5 grams of fat, and 1.6 grams of saturated fat. *Note - these vary depending on the size of egg.
Once you master the ramekin/bowl & slip technique, try cracking the eggs directly into the water. *Note - watch your fingers!
To poach an egg inside of the shell, you can use the sous vide technique.
🎓 Further Study