How to Poach an Egg

Poaching eggs is a healthier option when preparing eggs because you do not have to use oil or butter. Poached eggs are "eggcellent" as they are great on a salad or eggs benedict. The perfect poached egg will have a smooth, unbroken yolk surrounded by a shiny egg white that sits perfectly around the yolk.  Don't be intimidated, these poached eggs are just as simple as they are perfection.



INGREDIENTS:

6 cups Water

2 teaspoons White vinegar

1-8 each Eggs, large

1. Gather your mise en place: Gather all of your ingredients before you begin to cook. Timing is everything.


2. Choose the right pot:  The saucepot should be wide enough to easily add the egg to the water or remove it from the water.


3. Simmer: When poaching eggs the trick is to take your water just to a simmer, not a rapid boil.  A simmer is when the water temperature reaches 160- 180 degrees. You will notice small movements in the water.


4. Vinegar: Add 1-2 teaspoons of white vinegar to the water. The vinegar will enhance the eggs appearance because it assists in coagulating the egg white (Keeping the egg white together).


5. Crack and go: Slowly add each egg. When you lower the egg into the saucepot, get as close to the water as possible. By easing the egg in, the yolk has a better chance of not breaking.


6. Easy: Start by adding 1-2 eggs at a time. If you overcrowd the saucepot it will reduce the water temperature and the eggs will not cook evenly.


7. Wait: Allow 3-5 minutes for the egg to reach its perfect temperature. You will know when the egg is ready, the yolks will begin to thicken and the egg white will be set.


8. Remove: Remove the poached eggs with a slotted spoon. Allow the poached egg to set on a cloth to allow excess water to run off.


9. Serve: Enjoy poached eggs on their own or with H3 Faux Hollandaise as Eggs Benedict.