Poached eggs are one of those dishes that only look simple. Well, those who have never tried it often wonder how difficult it can be to make a dish that needs water and eggs? However, that is not the case. This deceptively simple, low-calorie, delicious preparation of eggs requires some skills to master.
You can have them just as they are. All you need to do is sprinkle some salt and pepper over it or, you could pair it with a French salad and even use it as a topping with some buttery toast. You could serve it with a side of sautéed greens for a healthy snack or dip some garlic bread in the gorgeous yolk as you cut through the eggs.
Poached eggs are also very light, perfect for patients with convalescing problems. So if you were unsure about how to poach an egg, then here is a guide for you. You will now be able to lay your table perfect for a breakfast or brunch with your friends without worrying about many ingredients and dishes.
Bonus Read: Delicious Chicken Roulade Recipe
How to Poach an Egg? A Step-By-Step Guide
You can make the perfect poached eggs by trying the following steps.
Take a non-stick skillet or a medium-deep pan and fill it without 2 inches of water. Place it on the stove and bring it to a boil.
Add some vinegar to the water. A teaspoon is good enough. The vinegar adds some seasoning to the water and prevents the whites from spreading too thin. Then reduce the heat and bring the water to a gentle simmer.
Tip: Try to use white vinegar for the process. Using any form of dark vinegar could stain the eggs. However, it is perfectly alright if you do not mind a tinge of color to the eggs.
In the next step, you need to prep the eggs. It is always advisable to break an egg into a small bowl rather than crack open the egg in the water itself. Ensure the bowl is small so that the yolk floats in the egg white and does not break. Next, gently pick out any shells that might have gone into it.
Tip: Breaking the eggs in a ramekin first also ensures that you put the egg in the water in a clean swoop. It will prevent the eggs from splattering and create fewer wisps of egg whites.
With the water just simmering, carefully tip the egg into the water. If the water boils with too much vigor, then it might break the egg or create more wisps of egg white, making your egg untidy to look at.
Tip: If you are trying to make poached eggs for the first time, try to do it one at a time. You will be able to keep a better track of when the egg is done, instead of putting in multiple eggs one after another and trying to figure out which one is cooked first. Once you have mastered the process and learned how a poached egg looks, you can try multiple eggs simultaneously.
Cover the pan with the lid and cook on the mildest heat. This will make the egg whites soft and firm and the yolk thick and runny, the perfect consistency for a poached egg.
It takes about 4 minutes to make a delicious soft poached egg. However, do keep an eye out as the timing might differ. Depending on how fresh your eggs are and the settings on your Gas stove, be watchful. The fresher the eggs, the faster they will cook. Gently scoop them out of the water with a long-handled spoon and place them on serving trays.
Tip: You can use a perforated spoon to drain the excess water without having to tilt the spoon with the delicately poached egg on it.
Can You Poach Eggs in Advance?
Well, freshly poached eggs are always the best. However, you can poach them in advance and keep them for later use, just needing to reheat them. In that case, poach the eggs for three minutes instead of four. The yolk will firm up a bit when you reheat the eggs later and give you the perfect consistency.
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How to Poach Eggs Days in Advance?
There might be times when you have your hands full, and you might not have the time to poach a large batch of eggs on the day that you need them. In that case, you can poach the eggs quite a few days ahead and store them for later use. Here is how:
- Poach your eggs three to five days in advance.
- Once they are out of the boiling water, transfer immediately to a bowl of icy water. Let it rest till the eggs are cool.
- Transfer the eggs to an airtight container and keep them in the refrigerator till the day you need them.
- Bring out the container of cold poached eggs on the day you need them and let it rest for five minutes.
- Take some water in a saucepan and heat it till it starts steaming. Turn off the heat.
- Place your poached eggs in the hot water one by one. Remember not to add it to boiling water this time as the eggs might overcook.
- Keep the eggs in hot water for a minute and scoop them out with a perforated spoon—transfer on a blotting paper.
- Then transfer to your serving dish and serve immediately while the eggs are still soft and warm.
This way, you will have the perfect poached eggs, even for a large batch of people, without having to worry about messing your eggs.
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Tips to Help you Make the Perfect Poached Eggs
#1. Using Vinegar
Using vinegar is a great way to keep the egg whites together. However, those who try to make poached eggs for the first time might find that there are too many white wisps floating around in the water. Salt increases the density of the water, creating more of those wisps and making the egg splay out. The result is that while you still get your poached eggs, they are not very appealing to look at.
Try using vinegar instead. Using a little bit of white vinegar does not make your egg taste like vinegar. But it keeps the egg whites together, and you get perfectly shaped poached eggs without any wisps.
#2. Creating a Vortex
You might have heard many people say that they create a vortex in the water by swirling the water around with the spoon. Then, they lower the egg into the water while still spinning. This method is only effective when you are doing one egg at a time. The vortex helps create perfect, spherical shapes. It keeps the egg whites neatly together.
However, if you try doing this when poaching multiple eggs, this might create the opposite effect. The vortex will bring the eggs together, and they might stick to each other in the process. You might risk breaking the eggs while trying to separate them. Hence, it is only advisable to create a vortex when poaching one egg at a time.
#3. Use a Fine Mesh Sieve
This is undoubtedly the best method of making a poached egg. When you break open an egg, you will notice a thinner egg white and a firmer egg white. The more runny egg white is what creates the wisps in the water.
Put the egg through a fine-mesh sieve first. The thinner egg white falls through while you are left with the firm egg white on the sieve with the yolk. This will firmly coat the yolk and create the perfect poached egg.
#4. Using a Deep Pot of Water
If you want to create the perfect teardrop shape with your poached egg, you should ideally use a deeper pan with 4 to 5 inches of water. This allows the heavier egg yolk to sink more and the lighter egg white trails behind.
When the egg is done, it creates a perfect spherical shape. Poaching the eggs in shallow water does not alter the taste in any way, but it will create a flatter poached egg. So if you want a good presentation, using a deeper pan works best.
- Amount per 100 gms
- Calories: 143
- Total fat: 9 gms
- Cholesterol: 370 mg
- Sodium: 297 mg
- Potassium: 138 mg
- Carbohydrate: 0.7 g
- Protein: 13 g
- Vitamin B6: 5%
- Magnesium: 3%
- Vitamin D: 20%
- Calcium: 5%
Making poached eggs is all about precision and timing. All you need is patience, and you will have the perfect poached eggs. Keep in mind that you must use the freshest eggs that you can avail. Fresh eggs have firmer egg whites to be better able to hold the spherical shapes. So the next time you want to have some poached eggs, you don’t need to go out. All you need is a total of five minutes, and you will have the perfect poached eggs ready in no time.
How to Poach an Egg?
- Perforated Spoon
- Fresh Eggs
- Take a non-stick skillet or a medium-deep pan and fill it without 2 inches of water. Place it on the stove and bring it to a boil.
- Add some vinegar to the water. A teaspoon should be enough. The vinegar adds some seasoning to the water and prevents the whites from spreading too thin. Then reduce the heat and bring the water to a gentle simmer.
- In the next step, you need to prep the eggs. It is always advisable to break an egg into a small bowl rather than crack open the egg in the water itself. Ensure the bowl is small so that the yolk floats in the egg white and does not break. Next, gently pick out any shells that might have gone into it.
- With the water just simmering, carefully tip the egg into the water. If the water boils with too much vigor, then it might break the egg or create more wisps of egg white, making your egg untidy to look at.
- Cover the pan with the lid and cook on the mildest heat. This will make the egg whites soft and firm and the yolk thick and runny, the perfect consistency for a poached egg.