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
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
Bring water to a rolling boil
Add 1 tsp salt to boiling water
Reduce heat to “low” and cover with a lid
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
Carefully tilt small bowl to softly slide the egg(s) into the simmering water
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
Set timer for 3 minutes for a soft poach, lengthen time as desired
While poaching, layer paper towels or flour sack cloth towel inside bowl
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…
