There are a few kitchen tricks that every home cook should keep up their sleeve. Knowing how to perfectly poach an egg is one of them. Fortunately, there’s no magic required for this always impressive brunch fixture. Just stick to the proper time and temperature and you’ll have an elegant egg experience every time (did someone say runny yolk?? Awwww, yeah.) Follow these simple steps for foolproof poaching every time.
Freshen Up
When it comes to poached eggs, the fresher the better. If you’re on the fence about whether your eggs are still good, try placing one whole in a bowl of water. If it floats, throw it out! The older the egg, the more air between the shell and the inner membrane. If there’s enough air to make it float, you don’t want to eat it. If your eggs are older but pass the float test, save them for hard boiling. They’re easier to peel than fresh. Pick up a fresh carton when poaching is the plan.
Simmer Down
Fill a medium to large sauce pan 3/4 full with water and bring to a gentle simmer—don’t boil! Just like making coffee, your water should stay around 180 degrees. Once simmering, add in 2 to 3 tablespoons of Spectrum Organic® Distilled White Vinegar. This helps the egg white to solidify faster.
Get Cracking
Crack each egg individually into a small dish or ramekin. With a wooden spoon, stir simmering water in a large circle, creating a whirlpool effect. Hold the ramekin just above the water, and gently drop in the egg into the spinning water. The egg should move with the whirlpool, allowing strands of egg white to wrap around the yolk, creating a nice, round shape. Set a timer and allow eggs to poach for exactly three minutes.
Polar Plunge
After three minutes, transfer eggs to a large ice bath with a slotted spoon. This will stop the cooking and ensure a perfectly runny yolk every time. When you’re ready to eat, transfer eggs to warm water and reheat for one minute. Dab excess water off the egg with a paper towel before serving.
The next time you want to class up your breakfast spread, French up your salad, or even give pizza an unexpected punch, just poach it.