Perfectly poached eggs are not as scary as you think. In fact, they’re incredibly easy if you stick to a true poaching method. All you need to do is keep a weather eye on your pot. Poached eggs are the one example where the old adage, “a watched pot never boils” is in fact, exactly what you want for the perfect result.
The other requirement to guarantee success is organization. And that is a cooking essential no matter how complicated the recipe.
Perfect Poached Eggs Recipe
2 – 3 fresh eggs
Note: fresh eggs poach better because the white (the albumin) hasn’t aged and loosened. This allows the white to hold together better in the water bath.
Place a small, fine mesh sieve over small bowl. Break egg into sieve and allow excess albumin (the egg white) to drain. Gently place egg into small ramekin. Repeat with remaining eggs.
Prepare a bowl of ice water and a plate large enough to hold eggs, lined with paper towel.
Add cold water to a medium 3 quart saucepan to about 1/2 inch from the top. A deep skillet will work; the idea is to allow the eggs to be covered in water without being crowded.
Turn on heat and bring water bath to low boil, just until bubbles are forming on the pan bottom.
One at a time, gently slide each egg from ramekin into water bath. You may want to use a spoon to swirl any trail of white around the egg. Turn off heat and cover. Poach for 4 minutes. Remove eggs to clean plate lined with paper towels until ready to use.
Note: if you are preparing a large amount of poached eggs, place in cold water bath to stop cooking. To rewarm before serving, using slotted spoon return eggs to warmed water bath for 30 seconds. Remove and place on paper towel-lined plate. Pat dry and use as recipe directs.
If you are poaching more than three eggs, bring water bath to bare simmer again and repeat steps as needed.
Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
Interested in reading Emily’s new award-winning novel, Drinking the Knock Water: A New Age Pilgrimage? Find it on Amazon and in Indie bookstores.
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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress