Poaching eggs is a healthier option when preparing eggs because you do not have to use oil or butter. Poached eggs are “eggcellent” as they are great on a salad or eggs benedict. The perfect poached egg will have a smooth, unbroken yolk surrounded by a shiny egg white that sits perfectly around the yolk. Don’t be intimidated, these poached eggs are just as simple as they are perfection.
6 cups Water
2 teaspoons White vinegar
1-8 each Eggs, large
- Gather your mise en place: Gather all of your ingredients before you begin to cook. Timing is everything.
- Choose the right pot: The saucepot should be wide enough to easily add the egg to the water or remove it from the water.
- Simmer: When poaching eggs the trick is to take your water just to a simmer, not a rapid boil. A simmer is when the water temperature reaches 160- 180 degrees. You will notice small movements in the water.
- Vinegar: Add 1-2 teaspoons of white vinegar to the water. The vinegar will enhance the eggs appearance because it assists in coagulating the egg white (Keeping the egg white together).
- Crack and go: Slowly add each egg. When you lower the egg into the saucepot, get as close to the water as possible. By easing the egg in, the yolk has a better chance of not breaking.
- Easy: Start by adding 1-2 eggs at a time. If you overcrowd the saucepot it will reduce the water temperature and the eggs will not cook evenly.
- Wait: Allow 3-5 minutes for the egg to reach its perfect temperature. You will know when the egg is ready, the yolks will begin to thicken and the egg white will be set.
- Remove: Remove the poached eggs with a slotted spoon. Allow the poached egg to set on a cloth to allow excess water to run off.
- Serve: Enjoy poached eggs on their own or with H3 Faux Hollandaise as Eggs Benedict.