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Poach the Perfect Egg

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Poach the Perfect Egg

Whether you like one atop a spinach salad or slathered with rich Hollandaise sauce, a poached egg can add a creamy punch to pretty much any dish.

Whether you like one atop a spinach salad or slathered with rich Hollandaise sauce, a poached egg can add a creamy punch to pretty much any dish.

But for anyone who’s tried poaching an egg, it can be a tricky task, often resulting in an unappetizing amoeba-shaped glob of swirling egg whites.

However, fear not! The perfect poached egg is attainable—it just might take a couple of tries to get it right. But once you do, you’ll be topping everything with a poached egg, from pasta to stewed lentils.

  1. Fill a pot with a few inches of water. A saucepan about 10-inches wide and 4-inches deep works well.
  2. Add to the saucepan a drop of white vinegar, which will help the white firm up, and bring to a boil.
  3. Crack fresh eggs in individual ramekins, teacups, or small bowls. The fresher the egg the better the yolk and white will firm up harmoniously.
  4. Once water comes to a boil, turn the heat down until it becomes a gentle simmer. A high rolling boil will only break up the egg and prevent it from taking on a nice shape.
  5. Create a vortex by stirring the water in a circular motion.
  6. While the water swirls, dip the ramekin into the centre of the saucepan and quickly slide the egg into the vortex. (But don’t drop the ramekin into the saucepan with the egg!)
  7. Let the egg begin to take shape, then repeat with the remaining eggs. Don’t overcrowd the saucepan, however, which may reduce the water temperature.
  8. Let eggs set. For a soft-poached egg wait 2 minutes, for a medium-poached egg wait 3 minutes, and for a firmer egg wait 4 minutes.
  9. Remove eggs with a slotted spoon and place on a clean dish towel to drain off excess water.
  10. Serve immediately or place in a bowl of cold water in the refrigerator for up to eight hours. Poached eggs can be reheated by placing them back in a pot of simmering water for 30 seconds before serving.

Try a poached egg atop the following recipes for an extra protein and flavour boost!

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