I have had my fair share of poached egg fails. Everything from the egg completely falling apart in the water to overcooking the egg so that the yolk becomes hard and chalky. As many of you know, a perfect poached egg is at the heart of eggs Benedict (my favorite) and a delicious addition to so many other dishes. If you have ever felt intimidated by poached eggs, I have a foolproof method that works every time.
How to Poach an Egg
Step 1: Fill a saute pan halfway with water. Heat the water over medium high heat until it is simmering. The water should not be boiling as this will overcook the egg.
Step 2: Add a teaspoon of white vinegar to the water. This helps the egg white coagulate and stabilize.
Step 3: Crack the egg and gently break it into the pan, close to the water's surface. If you have a poached egg mold (usually a ring), you will want to have it in the water before breaking the egg. With a soup spoon or other small spoon, pour the simmering water over the yolk. Set your timer for two minutes. This is enough time to cook the white but still have a creamy yolk.
Step 4: Remove the poached egg with a slotted spoon to drain any excess water.
Have you tried this method? How did it go? Let us know in the comment section below.
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