If you're trying to make a perfect poached egg at home, here are a few key tips that will yield restaurant-quality poached eggs in no time.
Preparation Time
5 mins
Cooking Time
5 mins
Total Time
10 mins
Calories
72 Calories
Recipe Instructions
Step 1
Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
Step 2
Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
Step 3
When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
Step 4
Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.
