|
The best eggs for poaching are the freshest eggs you can
find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will
gather compactly around the yolk, making a rounder, neater shape.
|
Ingredients Needed:
Eggs, room temperature
Water
White vinegar (optional)
 |
Equipment Needed :
Saucepan or deep frying pan
Small cups, saucers, ramekins, or bowls
Slotted spoon
Instant-read thermometer |
Other Poaching Options:
There are many types of poaching
gadgets, such as:
egg rings
tiny pans and nonstick pan inserts
with egg-shaped cups for steam-cooking eggs held above the
liquid
silicone egg poaching cups
steam-poaching electric egg
cookers
|
(1) Use a pan that is at least 3-inches deep so there is enough
water to cover the eggs, and they do not stick to the bottom of the
pan. Also make sure your pan is wide enough to hold all the eggs you will be
poaching as you don't want the eggs to stick together.
NOTE: I like to use a non-stick pan so the poached eggs will not stick to
the bottom of the pan.
(2) Working with the eggs one by one, break or crack each egg onto a saucer,
ramekin, small cups, or bowls. We're doing this for
two reasons: So you won't break the yolk and it prevents adding bad eggs.
Place all cups of eggs so that they are convenient to the stove.
(3) If the water is too cool, the
egg will separate apart before it cooks; if your water is too hot, you will
end up with tough whites and an over-cooked yolk. You will want to bring the
water to a temperature of about 160-180ºF (71-82ºC).
Do not drop the egg into boiling water (212ºF or 100ºC). This will
negatively affect the taste and texture of your eggs.
As a rule of
thumb, bring the water to a boil, then reduce it to a simmer before cooking.
To obtain the correct temperature, spin
the boiling water with a spoon to cool down the water before you drop in the
egg. I like to use my
instant-read
thermometer to test the water temperature (adjust heat to
maintain the proper temperature).
|
Hints:
If you don't mind the taste of
a little white vinegar with your poached eggs, try
adding a couple teaspoons of vinegar to the water. Vinegar helps
the egg to hold its shape by causing
the outer layer of the egg white to congeal faster. Without it, the eggs will become skeins of protein
tangling up in the water.
Do not add salt, which would do
the opposite and loosen the whites.
Check out my
article on
Poaching vs. Simmering vs. Boiling. |
 (4) Slip eggs carefully into
slowly or gently simmering water by lowering the lip of each egg cup 1/2-inch
below the surface of the water.
Let the eggs flow out. Don't put too many
eggs in
the pot at one time.
With a spoon, gently nudge the egg whites closer to
their yolks. Immediately cover with a lid and
turn off the heat. Don't disturb
the egg/eggs once you have put it in the water!
|
Hints to keep the eggs contained:
 Egg Rings - Use an egg ring
in a flat bottomed pan. Drop the egg over the mason jar ring and
let it settle in the ring, then turn off the heat, and cover.
Mason Jar Rings - Use a
ring from a mason jar and place it in the pan. Drop the egg over
the mason jar ring and let it settle in the ring, then turn off
the heat, and cover.
Tuna Cans - Remove the top
an bottom off a small washed tuna can and place it in the pan.
Drop the egg over the mason jar ring and let it settle in the
ring, then turn off the heat, and cover.
 Plastic Wrap - Take a piece
of plastic wrap and lay it over a coffee mug, pushing the
plastic down into it a bit. Then crack an egg into the plastic
wrap and tie/twist the ends together tightly.
NOTE: Leave a little air in the egg packet
and maybe a drop of water.
Drop the egg bag
into the hot water. Let cook approximately 2 to 4 minutes
depending on how hot your water is and the size of the eggs.
When done,
take your eggs out of the water with a pair of tongs or a
slotted spoon. Cut off the plastic wrap and serve.
|
(5) Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the
time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness
desired. You can test for
softness/firmness by lifting an egg on a spoon and gently pressing a finger
on the yolk.
(6) Remove from water with slotted spoon.
Remove each egg in succession after they have each cooked for the
doneness you want. NOTE: Keep track of which
egg went into the water first and remove in the same order.
Lift each perfectly
poached egg from the water with a slotted spoon, but hold it over the skillet briefly to
let any water clinging to the egg drain off. Drain well before serving.
Optional: Put the finished
poached eggs in a bowl of cold water. This stops the cooking.
(7)
To serve best-quality poach eggs, the poached eggs should be served
as soon as they are pulled from the water.
|
Egg
poaching
in simmering water |
Finished poached egg |
|
Poaching Eggs For A Crowd:
To poach eggs for a crowd, cook eggs ahead of time, slightly undercooking them. Slide them
into a large bowl of cold water. When ready to be served, immerse in barely simmering
water for 1 to 2 minutes.
If you are making eggs only a short while ahead, slide all
of them, as they are cooked, into a large bowl of hot (not boiling) water. Don't worry
about them sticking together. Top with more hot water from time to time to keep them warm.
The eggs will be soft, warm, and ready to eat when you are ready to serve them.
|
Linda's Favorite Recipes
Using Poached Eggs:
Asparagus with
Poached Eggs and Shaved Parmesan
Burgundy Salad with
Poached Egg
Eggs Benedict
Eggs
Baked in Tomato Sauce (Eggs in Purgatory)
- low fat
Poached Eggs and Tomato on
Potato Pancakes
Spring Greens
with Poached Egg
|
