How To Poach An Egg
Perfect poached eggs are an easy treat you can make at home with just a few steps!
- 1 egg
- 1 tbsp vinegar 15mL
- salt to taste
- pepper to taste
Crack your egg into a mesh sieve over a bowl to get rid of the watery albumen.
Transfer the egg to a small bowl.
Fill a small pot with about 4 to 5-inches of water.
Place on the stove and bring to a boil.
When water reaches a boil, add vinegar and reduce to a gentle simmer.
Use a spoon to create a vortex in the water then gently drop the egg in it.
Gently keep the water moving while egg cooks.
Remove from water after three minutes. For a more solid yolk, cook up to five minutes.
Place on paper towel. Season with salt and pepper.
A few Tips and Pointers
- It is VERY important to use fresh eggs! When you use fresh eggs; the consistency is more gelatinous. Old eggs have more of a watery albumen, which tends to disperse in the water more.
- It is better to poach one egg at a time to prevent them from colliding with each other.
- If you're poaching multiple eggs at ones don't swirl the water.
- Use a pair of kitchen scissors or fork to cut away any unattractive wisps from the white.
How Do You Poach An Egg Without Vinegar?
You can poach an egg without vinegar by substituting with lemon Juice! It might give your egg a slight lemony flavor, but lemon juice serves the same purpose as vinegar when poaching eggs.
How Long do You Poach an egg for?
- Generally you'll poach n egg for 3-4 minutes. Closer to 4 if you want a firm white and a you'l that's just beginning to set.
- Water temperature will also affect cook time so keep an eye on things!
- If you take your egg out and it's not done yet then just put it back in the how water to set a bit firmer.
Serving: 1egg | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6.3g | Fat: 4.7g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.8g | Cholesterol: 185mg | Sodium: 149mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 22mg | Iron: 0.9mg