To poach an egg perfectly, follow these expert steps:
- Prepare the water:
Fill a deep pot with at least 4 inches of water and bring it to a gentle simmer (small bubbles rising, not a rolling boil). Add about 1 tablespoon of white vinegar to help the egg whites coagulate and stay together, but this is optional
- Prepare the egg:
Crack a fresh egg into a small bowl or ramekin. This helps ensure the yolk stays intact and makes it easier to slide the egg gently into the water
- Optional step for cleaner poached eggs:
To avoid wispy egg whites, crack the egg into a fine mesh sieve and let the thinner, watery part of the white drain off. This leaves only the firmer white to poach, resulting in a neater shape
- Create a vortex:
Stir the simmering water in a circular motion to create a gentle whirlpool. This helps the egg white wrap around the yolk for a more compact shape
- Cook the egg:
Gently slide the egg from the ramekin into the center of the vortex. Let it cook for about 3 to 4 minutes depending on desired yolk consistency-3 minutes for very runny yolks, 4 minutes for slightly firmer but still soft yolks
- Remove and serve:
Use a slotted spoon to lift the egg out of the water. Let it drain briefly on a paper towel to remove excess water. Season as desired and serve immediately
Key Tips:
- Use fresh eggs for best shape and texture.
- Use a deep pot for a more classical, rounded poached egg shape.
- Cracking eggs into a ramekin before poaching avoids broken yolks and shell fragments.
- Vinegar helps whites hold together but is optional if you prefer no added flavor.
- Timing is crucial-set a timer to avoid overcooking.
This method yields firm whites and runny yolks, perfect for dishes like eggs Benedict, avocado toast, or grain bowls
