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Master the art of the perfectly poached egg with this foolproof guide. Achieve firm, delicate whites and a luxuriously runny yolk every time. This simple technique, enhanced with a splash of vinegar, creates a beautiful, classic egg ideal for topping toast, salads, or creating the perfect Eggs Benedict.
For 4 servings
Prepare the poaching liquid. Fill a medium saucepan or pot with 3-4 inches of water. Add the white vinegar and 0.5 tsp of salt. Bring the water to a gentle simmer over medium heat, which should take about 4-5 minutes. Look for small, consistent bubbles rising from the bottom; the water should not be at a rolling boil.
Strain the egg. For a perfectly shaped egg, crack one egg into a fine-mesh sieve set over a small bowl. Let the thin, watery part of the egg white drain away for 30-60 seconds. This crucial step removes excess liquid, preventing wispy whites. Gently transfer the strained egg into a small ramekin.
Create a vortex and add the egg. Using a spoon, stir the simmering water to create a gentle whirlpool. Carefully and slowly slide the egg from the ramekin into the center of the vortex. This motion helps the egg white wrap around the yolk for a neat, spherical shape.
Poach the egg. Cook the egg undisturbed, adjusting the heat as needed to maintain a gentle simmer. For a very runny yolk and set whites, cook for exactly 3 minutes. For a slightly firmer, jammy yolk, cook for 4 minutes.
Remove and drain. Using a slotted spoon, carefully lift the poached egg out of the water. You can trim any wispy edges with the side of the spoon for a cleaner look. Gently blot the bottom of the spoon on a paper towel to remove excess water before plating.
Serve and repeat. Season the poached egg immediately with a pinch of salt and freshly ground black pepper. Serve as desired. Repeat the process with the remaining eggs, ensuring the water returns to a simmer and creating a new vortex for each one.
Master the art of the perfectly poached egg with this foolproof guide. Achieve firm, delicate whites and a luxuriously runny yolk every time. This simple technique, enhanced with a splash of vinegar, creates a beautiful, classic egg ideal for topping toast, salads, or creating the perfect Eggs Benedict.
This Western recipe takes 17 minutes to prepare and yields 4 servings. At 86.17 calories per serving with 7.57g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Instead of water, try poaching your eggs in a flavorful liquid like chicken broth, vegetable stock, or even a light tomato sauce (shakshuka-style) for an extra layer of taste.
Add a bay leaf, a few peppercorns, or a sprig of thyme to the poaching water to subtly infuse the egg with aromatic flavors.
Serve the poached egg with a sprinkle of smoked paprika, red pepper flakes, or a dash of your favorite hot sauce for a spicy kick.
Eggs provide complete protein, containing all nine essential amino acids necessary for building and repairing muscles, tissues, and cells.
Rich in choline, a nutrient vital for brain development, memory, and mood regulation. A single egg yolk contains a significant portion of your daily choline needs.
A great source of essential vitamins and minerals, including Vitamin D for bone health, Vitamin B12 for nerve function, and selenium, a powerful antioxidant.
Yes, a poached egg is a very healthy choice. Poaching is a low-fat cooking method as it requires no oil or butter. Eggs are a fantastic source of high-quality protein, essential vitamins like D and B12, and minerals like selenium.
A single large poached egg contains approximately 70-75 calories, making it a nutritious and low-calorie option for any meal.
Vinegar is a mild acid that helps the egg whites (protein) coagulate and set faster. This prevents them from spreading out too much in the water, resulting in a neater, more compact shape. The taste is not noticeable on the finished egg.
The perfect poached egg has fully set, firm whites and a liquid yolk. After 3 minutes, you can gently lift the egg with a slotted spoon and poke the yolk area. The whites should feel firm, while the yolk should feel soft and wobbly. For a jammy yolk, cook for 4 minutes.
Wispy whites are usually caused by using older eggs or not straining the egg. Use the freshest eggs possible and always crack your egg into a fine-mesh sieve to drain the thin, watery part of the white before poaching. This will give you a much cleaner result.
While it's best to poach one at a time for perfect results, you can poach up to four in a large, wide pan. Give each egg enough space and gently slide them into different parts of the simmering water instead of creating a vortex for each.