How do you poaching egg

Then gently ease the raw egg into your pot of simmering hot water. Notice how there is much less stray egg whites with this method? Turn off the heat and cover the pot or just lower the heat to low , and cook for 4 minutes until the whites are cooked through.

You may need to add more time if cooking at altitude or poaching more than 4 eggs at once. Remove from the pot with a slotted spoon. If you don't want to futz around with trying to keep the eggs from spreading or bumping into each other, the easiest way to make poached eggs is with an egg poacher.

The "poacher" is actually coddling the eggs, not truly poaching them, but if what you want is an egg with a cooked white and runny yolk, this is an easy way to do it. To use an egg poaching pan, remove the cups from the pan that you intend to use. Put a drop or so of olive oil in each of the egg cups you are using and spread around. The cups are stick-free, but the oil helps.

Crack the eggs into the egg cups, one egg per cup. Place the egg filled cup back in the slot for it in the pan. Cover the pan and cook for 4 minutes. Remove from heat and carefully lift the egg cups out of the pan. Slide the cooked eggs out of the cups onto serving plates or bowls.

Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Please read my disclosure policy. Jump to Recipe Jump to Video. Prep Time: 5 mins. Cook Time: 3 mins. Total Time: 8 mins. Servings: 1 egg. Author: Lisa Bryan. Print Pin Review. Poached eggs are a delicious, easy, healthy breakfast recipe.

Watch my YouTube video above and learn how to poach an egg perfectly every time! Ingredients 1x 2x 3x. US Customary Metric. Instructions Bring a large pot of water to a boil, then reduce the heat to low. While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin. Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.

Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately. Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days.

When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately. Lisa's Tips This is the fine mesh strainer I used in the video. It's the perfect size as it's small and doesn't take up much space. These are the glass nesting bowls that I use all the time in my kitchen and in my videos.

Once cooked, simply slide them into a bowl of cold water. Cooked eggs are so dense, they do not absorb any of the water. This is how bistros and cafe prepare for busy weekend brunch service — ie they poach a stack of eggs ahead, then reheat to serve! To reheat, bring a pot of water to the boil, then turn the heat off. Then take 6 to 8 eggs out of the icy water using a slotted spoon, and lower into the pot. Leave for 30 seconds, then remove and drain on paper towels.

Cooked poached eggs can be stored in water in an airtight container for up to 2 days in the fridge, then reheated per the above. Make it extra special by making your own Crusty Artisan Bread — super easy, no kneading required. Eggs Benedict — on English muffins or other bread of choice, topped with a ham, bacon or smoked salmon, a poached egg then Hollandaise Sauce. This garlic sauteed spinach is perfect for the job.

Over asparagus — another classic way to serve poached eggs. Take it over the top with Hollandaise sauce! Think fried rice , curried rice or even my popular mushroom rice. Or gild the lily and pop one onto a plate of creamy risotto for a flamboyant finishing flourish ….

On Caesar salad — add a classy twist to Caesar salad by leaving out the boiled eggs and topping each serving with a poached egg instead;. For a classic French Salad Lyonnaise — a dressed mix of bitter leafy veg and crisped speck lardons, topped with poached egg. On stewed or baked beans — eggs and beans are best mates. Try my homemade Heinz Baked Beans or Southern Baked Beans with Bacon piled over toast, with a poached egg on top for an extra-decadent touch.

With potato rosti — either teamed plain with these crispy potato pancakes or stacked with some added protein smoked fish, crumbled feta, ham , for a lovely European take. And with that, you are now officially armed with everything you need for your new perfect and dare I say, EASY! Go forth and enjoy! Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.

You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. I have been trying to poach eggs for years and always failed.

Today, with the easy method, we had crazy delicious poached eggs on toast for brekkie. I feel like Maria in the Sound of Music, spinning around on the hill. Thank you so much!! I wish I could give this 10 stars. Thanks for another amazing recipe, Nagi! I tried this method of straining the eggs first.

This was the first time doing this. Worked perfectly. Thanks for the guidance. Hi Nagi, just made PPE perfect poached eggs for the first time ever! I was a bit doubtful about straining the eggs as I thought all of the white would go straight through the strainer but nope. The first 2 eggs were a little wispy but the 2nd attempt was spot on. Loved your detailed explanation thank you! Lol I hi-fived myself. Thank you Nagi! I have tried all kinds of gadgets and methods to poach eggs — your easy method worked like a charm!

Vegetarian fritters make an excellent base for poached eggs. Try this idea for a light lunch or dinner. This gently spiced chickpea dish gets our healthy tick. Traditionally made with bacon, this smoked fish salad makes an ideal light lunch. How to boil an egg perfectly How to fry an egg The health benefits of eggs 10 ways to serve eggs. The water should not be boiling, but more than simmering so that the movement in the water can be seen.

Never season the water with salt because this will cause the white of the eggs to break up and go wispy. Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.