How to: my perfect poached eggs

How to perfectly poach eggs

How to perfectly poach eggs

Poaching eggs are quite easy once you get the rhythm down that best suits you. Here’s my method only to help inspire you… play around with it to get a system down that works for you.

The setup
Crack your egg(s) into a small bowl and set aside.20131124-123612.jpg

Fill your pot with water (just enough to cover the eggs) and add a couple of teaspoons of vinegar to the water (aides in congealing egg whites) as well as some optional salt and oil. 20131124-123703.jpg

Now you’ll need to get a few other things ready; a spoon for stirring, a medium sized bowl filled with cold water, a slotted spoon and a couple of paper towels.


Once the water boils, use the spoon to stir the water clockwise creating a vortex.

20131124-124257.jpg This vortex in the middle of the pot is where you’ll now carefully put the eggs into.

3 minutes Set your timer for 3 mins for a soft poached egg. For me that’s no runny whites but a good runny yolk.
Stir 1 minute Gently continue to stir the water around the pot’s edge to keep the eggs together in the middle. I usually stir for the first minute.
Remove with Slotted Spoon When the 3 minutes is almost up, get the slotted spoon ready so when the timer goes off you are ready to remove the eggs and briefly put them in the bowl with the cold water just to stop them from cooking. Then from the cold water I transfer them to paper towel before putting them on my plate, english muffin, etc.

20131124-125033.jpg Voila! My system for creating a perfectly poached egg:

Let me know if this worked for you or share your method with me. Please don’t hesitate to ask for further clarification.







About Marsha Idella

It's my Edible Journey! I love food. I love love love chef tastings. Eating out inspires my home cooking. I’m passionate about sharing the foods I’ve tasted – made by someone else or me. I love sharing my journey through food, advising where to eat and what to eat. Sometimes it’s a homemade meal, a nearby restaurant, a culinary vacation or a food themed event. I love sharing food photos and their descriptions just as much as eating, but I also need to archive my foodie photos and recommendations thus far so that I don’t forget where I’ve been. Sometimes it is about eating the same thing twice – especially when you want to share that experience with someone or just relive it. “This is amazing, you gotta eat this”
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