HOW TO: Perfectly Poached Eggs

HOW TO: Perfectly Poached Eggs

Perfect over toast, in ramen, with rice, topping biscuits & gravy, or just drop the whole thing in your mouth.


HOW TO: Perfectly Poached Eggs

  1. Fill a 2 qt or 3 qt pot with about 1 qt water and set over “high” heat

    • Timesaver tip: for easy cleanup, use a non-stick pot

    • Optional: add 2-3 tsp white vinegar

  2. Bring water to a rolling boil

  3. Add 1 tsp salt to boiling water

  4. Reduce heat to “low” and cover with a lid

  5. Crack egg(s) into a small bowl

    • ALWAYS crack egg(s) into a separate receptacle {to avoid shell pieces}

    • Optional: crack egg(s) into a wire mesh strainer to remove the thin part of the white (allowing for a cleaner poach), then transfer to a small bowl

  6. Carefully tilt small bowl to softly slide the egg(s) into the simmering water

  7. Cover pot with a lid

    • Optional: shut heat off, note: Brenda keeps heat on “low” during the poaching process as the water will otherwise grow too cold too fast

  8. Set timer for 3 minutes for a soft poach, lengthen time as desired

  9. While poaching, layer paper towels or flour sack cloth towel inside bowl

  10. Using a slotted spoon, lift poached egg from simmering water and carefully place in towel-lined bowl to drain

Serve hot.


Brenda’s tips:

  • There are a variety of tips, tricks and suggestions out there to achieve a perfect poach. Ultimately it seems the most valuable insight when poaching eggs is simply to practice.

  • At 6100 ft above sea level, Brenda prefers a 3.5 minute poach for the white to be completely set.


Window to B’s kitchen…

Deviled Eggs

Deviled Eggs

The Best Sugar Cookies

The Best Sugar Cookies

0