Poaching eggs is a technique even skilled cooks avoid, because frankly, frying them is a lot easier to manage. There’s no swirling the water, willing whites to coagulate or crossing your fingers the yolks don’t break in the water. An egg poacher streamlines the process, but if you don’t have one, here are a few tips to help you succeed.
The secret to a perfectly poached egg? Vinegar! Just a teaspoon of vinegar helps the egg whites settle around the yolks, keeping the poached egg neat and nicely rounded. Also, remember to keep the poaching water at a simmer, not a boil, or the bubbles could break the fragile egg structure.
Here’s how to pull it off, step by step:
Acidulate the water
Bring a generous amount of water to a low simmer in a large sauté pan. Add a teaspoon of distilled white vinegar to help the egg whites coagulate.
Crack the egg into a dish
Crack one egg into a ramekin or another small dish. This will help you pour the egg into the hot liquid. Check for shells.
Simmer the eggs
Gently simmer the eggs, using a slotted spoon to keep them separated, for 3 minutes if you like runny yolks or 5 minutes if you prefer the yolks more set.
Remove the eggs from the water
Using the slotted spoon, gently scoop out the first egg you put into the water, blot it on a paper towel and transfer it to a cutting board. Repeat with the remaining eggs.
Trim the eggs
Use a paring knife to trim off the ragged edges of the eggs to make a neat appearance. Serve right away.
Use your beautifully poached eggs to top a variety of breakfast and brunch dishes, such as Eggs Benedict or simply creamy polenta with sautéed greens. Try these recipes to get started:
