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How to Poach an Egg

How to Poach an Egg?

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.
Prep Time 7 minutes
Cook Time 4 minutes
Total Time 11 minutes
Course Breakfast
Cuisine Italian
Servings 1
Calories 143 kcal

Equipment

  • Saucepan
  • Sieve
  • Ramekin
  • Perforated Spoon

Ingredients
  

  • Water
  • Vinegar
  • Fresh Eggs

Instructions
 

  • 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.

Notes

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.