Dec 24, 2020 • 4M

How to Poach an Egg 🥚🎬

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Discover life skills, one two-minute lesson at a time.
Episode details

This lesson is 431 words, a 1 min 43 second reading time. It is part of our new course, Poaching, Simmering & Steaming

🎬 Demonstration Video:

📍 Introduction: 

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! 

🧂 Ingredients: 

  • Egg(s)

  • ~ 2 tsp vinegar (e.g., white, apple cider) - (optional)

  • 1 tsp kosher salt (optional)

⚙️ Unique Gear: 

  • Slotted spoon (recommended)

✅ Instructions: 

Drop Method (easiest, can accommodate 2+ eggs at a time): 

  1. Bring water to boil in a small pot/saucepan. 

  2. Turn down heat & add vinegar/salt. Let the water simmer gently.

  3. Crack the egg into a small dish (e.g., cup, ramekin).  

  4. Carefully slip the egg from the dish into the water.

  5. When whites set (~2-3 min), remove with a slotted spoon. Cook slightly longer for set yolks.

  6. Pat the egg dry (gently) with a towel. Top & serve. 

Whirl Method (intermediate, one egg at a time): 

  1. Boil water in a small pot/saucepan. 

  2. Turn down heat. Let water simmer gently.

  3. Crack egg into a small dish (e.g., cup, ramekin).

  4. Using a spoon, stir the water in a circle. 

  5. Once a vortex has formed, slip the egg into the center of the vortex. 

  6. Watch the vortex shape the egg into a lovely oval. 

  7. When whites set, remove with a slotted spoon. Cook longer for set yolks.

  8. 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)

  • Sample bases: grain bowl (e.g., quinoa, rice, grits), ramen, avocado toast, sautéed greens, salad (e.g., frisée, kale), lentils, benedict (e.g., English muffin & ham or smoked salmon).  

  • 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