Easy Way to Poach an Egg

Easy Way to Poach an Egg

Poached eggs are white whales for cooks of all experience levels. Everyone’s got their pet method—Strain off the excess whites!  Add some vinegar to the water! Make a water vortex!—but none of these solutions simplify the process. Complicated, overly-fussy methods stand in stark contrast to the perfect simplicity of poached eggs in my view. So, Here is an Easy Way to Poach an Egg.

I’ve been poaching eggs for a decade or more with great results, but I’m not exaggerating when I say this process changed my life. It’s short, simple, and reproducible, which is exactly what I need for my first meal of the day. Here’s how to do it.

Bring two to three inches of water to a skillet or saucepan with a tight-fitting lid bring to a simmer over high heat.

Gently crack fridge-cold eggs into the simmering water one at a time—or into a ramekin/teacup/soup container first, if you like—then put on the lid and turn off the heat. 

Remove the lid after three minutes and check your eggs. Large eggs will be almost done; jumbo eggs can need an additional minute or two.

Butter the toast generously, then fold a paper towel (or a clean cloth kitchen towel) over on itself a few times. Remove each egg from the skillet with a slotted spoon and blot any excess water with a paper towel.

Place the eggs on buttered toast or on a plate. Serve with salt and pepper, because hot sauce is for fried eggs.

This method’s simplicity should be enough to encourage you to give this a try. To begin with, it completely dispenses with those shitty, wispy bits of egg white that make for ugly poaches—they sink to the bottom and fall clean off the rest of the white when you scoop out the eggs. By pushing the spoon against the side of the skillet, any remaining stragglers can be neatly cut off.

Easy Way to Poach an Egg

Second, cooking the eggs in completely still water denatures the egg white proteins steadily and evenly, rather than aggressively and all at once as you’d get with a continuous simmer. This stops the whites from sticking to the sides and bottom of the goddamn skillet, so cleanup is so much easier.

Third, this method makes scaling a cinch. If you’re hosting a big brunch and are dead-set on eggs Benedict, just use more water and a bigger pan—and plan on cracking the eggs into a pourable vessel before adding them to the water.

As with all egg cookery, change the temperature and duration as required to suit your taste. I like a poached egg with a completely set white and a jammy yolk, so starting from a strong simmer works perfectly. However, if you’re craving a more classic poached egg situation—firm whites, fully liquid yolks—bring that water all the way to a roiling boil, crack in your eggs, then cover the pan and cut the heat. They’ll cook a bit faster, so check in after two minutes.

This is the most Easy Way to Poach an Egg.

Our Social Media Links :

Facebook – https://www.facebook.com/NUTSHELLSCHOOL

Instagram – https://www.instagram.com/nutshell_school/

Nutshell School

Recommended For You

Nutshell School

About the Author: Nutshell School

15 Comments

  1. I have not checked in here for a while because I thought it was getting boring, but the last several posts are good quality so I guess I will add you back to my everyday bloglist. You deserve it my friend 🙂

  2. A lot of thanks for each of your hard work on this website. My aunt really likes doing research and it’s easy to understand why. We all learn all regarding the compelling method you present valuable tricks via this web site and attract participation from the others on this situation then our favorite simple princess has always been starting to learn a lot of things. Take advantage of the remaining portion of the year. You’re conducting a stunning job.

  3. Aw, this was a really nice post. In concept I would like to put in writing like this additionally – taking time and actual effort to make an excellent article… but what can I say… I procrastinate alot and certainly not seem to get something done.

  4. of course like your web site however you have to test the spelling on several of your posts. Several of them are rife with spelling issues and I in finding it very bothersome to inform the reality nevertheless I’ll definitely come again again.

  5. The subsequent time I learn a weblog, I hope that it doesnt disappoint me as a lot as this one. I imply, I know it was my choice to read, but I really thought youd have something interesting to say. All I hear is a bunch of whining about something that you would repair for those who werent too busy on the lookout for attention.

  6. I have not checked in here for a while since I thought it was getting boring, but the last several posts are good quality so I guess I’ll add you back to my daily bloglist. You deserve it my friend 🙂

  7. As I web site possessor I believe the content matter here is rattling fantastic , appreciate it for your efforts. You should keep it up forever! Good Luck.

  8. Excellent read, I just passed this onto a friend who was doing a little research on that. And he just bought me lunch since I found it for him smile So let me rephrase that: Thanks for lunch! “High living and high thinking are poles apart.” by B. J. Gupta.

Leave a Reply

Your email address will not be published.