How to Poach an Egg like a Chef
Anyone who's had the pleasure of sopping up a creamy egg yolk with a slice of buttered toast knows that poaching eggs is a skill worth learning. It's not nearly as difficult as it's frequently made out to be, and with this fool-proof technique, you can enjoy top notch poached eggs any time. Try it this week and see for yourself how delicious this simple creation is!
"Photo by Thomas J. Story"
- a fresh egg
- 1/2 cup of vinegar
- water, for boiling
- salt and pepper, to taste
- Crack your egg into a small cup or ramekin. Pour in enough vinegar to cover (about 1/2 cup) and let sit for 5 minutes. Repeat in new bowls for each poached egg you are making. The vinegar helps firm up the egg which allows it to keep its shape better in the water.
- Bring water to a boil in a sauce pan over medium heat. Whisk the water vigorously to create a whirlpool. Slip 1 egg and the vinegar into the center of the whirlpool and continue swirling water until it starts to boil again.
- Reduce the heat to a simmer and let the egg cook for 2 minutes, swirling the water occasionally to keep the egg away from the sides.
- Lift the egg out of the pan with a slotted spoon and place it on a paper towel to let it dry before moving it to a plate.
- Repeat the process as many times as needed, switching out the water for clean water after every 2 eggs.
And here are other Yummly ways you can enjoy your delicious poached eggs!
"Photo by Sydney Oland"
Bacon and Egg Fried Rice from Serious Eats
Slow-Poached Eggs with Shrimp and Grits from Martha Stewart
"Photo by Lisa Hubbard"
Poached Eggs in Tomato Sauce with Chickpeas and Feta from Epicurious