Eggsquisite! 10 secrets to poaching eggs like a masterchef
Use fresh eggsFresher eggs have firmer whites that hold together better while poaching. Older eggs tend to spread in the water, making it harder to achieve that ideal round shape.
Crack into a bowl firstCrack the egg into a small bowl or ramekin before adding it to the water. This allows you to pour it gently and precisely into the simmering water.
Use simmering, not boiling waterKeep the water at a gentle simmer as bubbling water will break apart the egg. Simmering helps the whites set gently and evenly without tearing or dispersing.
Add vinegar to the waterA splash of white vinegar helps the egg whites coagulate faster, keeping them from spreading. It’s optional but useful, especially with slightly older eggs.
Create a water whirlpoolStir the water to create a gentle whirlpool before adding the egg. The swirling motion helps wrap the whites around the yolk for a neater shape.
Don’t overcrowd the potPoach one or two eggs at a time to prevent them from merging or crowding each other. Overcrowding lowers water temperature and affects consistency.
Use a shallow panA wide, shallow pan allows better control of the egg’s shape and makes it easier to monitor the poaching process visually and with a slotted spoon.
Cook for 3-4 minutesPoach the egg for about three to four minutes for a firm white and runny yolk. Adjust the timing slightly depending on how set you prefer the yolk.
Skim off foamFoam can form on the surface of the water while poaching. Skim it off gently to maintain clarity and visibility, helping you monitor the egg better.
Drain on paper towelsUse a slotted spoon to lift the egg and let it rest briefly on paper towels. This prevents sogginess and ensures no excess water lands on your toast or plate.