How to Poach an Egg – a cooking technique that is utilized in countless recipes and a must-know for every home cook.
I am going to keep this short and sweet – the quick and dirty on how to poach eggs. You will be surprised at how simple it actually is, but I remember being intimidated the very first time I had to figure out how to make them. Once you try it once or twice, you will never need to look up directions again – promise!
Take a small to medium-sized saucepan and fill it about 2/3 with water. Turn heat up to medium and wait until your water looks like this….
See those bubbles? That means you are ready to go.
Crack an egg into a small glass measuring cup (if you don’t have one of those, I have honestly just used a small mug before – something that can withstand high water temps and that has a handle on it).
Pick up the measuring cup and slowly dip it into the water (carefully). You want to keep the spout up – you do NOT want to just dump out the egg. Slowly let the water fall into the cup, enveloping the egg. You should see the edges of the egg start to turn white as it immediately starts to cook. I usually hold the cup like this for about 10-15 seconds. Then slowly, very slowly, pour out the egg into the water. Set your timer for 2 minutes.
Wait 2 minutes until the egg looks like this:
You can, of course, cook your egg longer or shorter, depending upon what you want. 2 minutes almost always result in a very runny yolk, but not slimy (you know what I am talking about). Go longer than 2 minutes and your yolk will cook more and more.
Remove the egg carefully with a slotted spoon and place either on a paper towel or utilize immediately in your recipe.
That’s it. I told you it was easy.
If you are looking for a recipe to try out your new culinary skill – try these on for size: