Poached Eggs Instructions Recipes

POACHED EGGS RECIPE

Steps:

• Bring a large pot of water to a boil, then reduce the heat to low.
• While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
• Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
• Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
• Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.

POACHED EGGS

Steps:

• Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
• Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You'll see them begin to cook immediately - don't worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you're using them straight from the fridge).
• To check whether they're done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
• When they're ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

PERFECT POACHED EGGS

Steps:

• Pour 2 tablespoons of vinegar into the poaching water.
• Crack open eggs one at a time, into a small bowl.
• Bring the water to a boil, then reduce temperature.
• When water reaches a gentle simmer, pour egg into a ladle.
• Gently transfer eggs into simmering water.
• The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
• Poach the eggs for 3 minutes spooning the simmering water over the eggs.
• When the whites become opaque and feel firm to the touch they are done.
• Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
• Serve immediately.

EASY POACHED EGGS

Steps:

• In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
• Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
• Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

HOW TO POACH EGGS PERFECTLY

Steps:

• Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg (or two, or three!) into a small cup.
• With a spoon, begin stirring the boiling water in a large, circular motion.
• When the water is swirling like a tornado, add the ;eggs. The swirling water will help the egg white wrap around itself as it cooks.
• Cook for about 2 1/2 to 3 minutes.
• Using a slotted spoon, remove the egg (or eggs) to a plate.

EASY MICROWAVE POACHED EGGS

Steps:

• Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup.
• Cook eggs in the microwave for 1 minute 20 seconds. Drain.

THE BEST SOUS VIDE POACHED EGGS RECIPE

Steps:

• Set sous vide machine to 75C/167F. Once temperature is reached, gently place eggs in the bath for 14 minutes.
• Remove eggs from sous vide bath with tongs. Immediately place eggs into a bowl of ice water for 5 minutes.
• Once chilled, gently crack each egg over a slotted spoon to remove any excess runny whites. Place into individual bowls, or straight onto toast, shakshuka or whatever you are making! Season egg with salt and pepper to taste.

PERFECT POACHED EGGS

Steps:

• Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
• TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
• Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
• Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
• Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.