How to Poach an Egg
Poached eggs are awesome. You can replicate the perfect breakfast from your favourite cafe with a few easy steps. It will save you a heap of money. The secret to poaching an egg is to go about it carefully.
Before you start take note of the common mistakes when cooking poached eggs.
Common Mistakes when Poaching an Egg
Using old eggs. When poaching fresh is best. Older eggs will have whites which are runny so they won’t hold together well in the water.
Cracking the egg straight into water. Always gently crack your egg into a small bowl or large spoon before tipping it gently into the water. This will help the egg to keep its shape in the water. Also, if you have a bad egg you don’t want it to be with the other eggs and spoil the water.
Poaching in salted water. Salt breaks down the protein so the egg will not retain its shape and the texture can be rubbery. Add a little vinegar to the water to help the white to firm up and hold together in a round shape.
Water is too cold or too hot. If the water is too hot, no matter how fresh your egg is, it will break apart. Ideally you want a gentle simmer at around 90 degrees C, with small bubbles rising.
How to Poach an Egg
- In a medium pot bring the water to a gentle simmer and add a dash of white vinegar;
- Break the egg into a small bowl or large spoon (being careful not to break the yolk);
- Slide the egg into approximately 5 cm of the gently simmering water, leave for about 2 minutes;
- Turn off the heat and leave in the pot for 8 – 10 minutes; then
- Lift out the egg with a slotted spoon and drain on kitchen paper.
During the 8 – 10 minutes you are waiting for your eggs to poach, pop in the toast, smash up some avocado, make your coffee and Voila! Cafe worthy breakfast for a fraction of the cost.
Related Article: How to Boil an Egg
Resource: Other ways to poach an egg