Poached eggs

Perfect poached eggs – the type you get for breakfast in smart hotels and restaurants – can look impressive but if you master a few simple techniques, you can achieve the same at home. 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 minutes and a soft to firm one will need minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge). This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water.

Heat the water: Add enough water to come inch up the side of a narrow, deep 2-quart saucier.

Add teaspoon kosher salt and teaspoons white vinegar and bring to a simmer over medium heat. When you crack an egg into hot water (or—to be on the safe side!—gently slide a cracked egg into water from a ramekin), the proteins in the egg white immediately begin to coagulate, forming a little pouch that holds the rest of egg during cooking. A poached egg is simply a whole egg cooked in simmering water.

We show you how to poach an egg perfectly every time. If your egg white thins out in the pan, try swirling the water before adding the next egg. Here is how to make a perfectly poached egg, every time! With creamy yolks and firm whites, poached eggs are a breakfast on their own.

You can also serve them over greens, topped with Hollandaise, in a grain bowl, or dozens of other ways.

For poached eggs with a compact oval shape, use cold fresh eggs. If desire tsp (mL) vinegar can be added to the poaching water to help the eggs keep a compact shape. One big key to success with poached eggs is also using fresh eggs. As eggs age, the composition of the whites change and becomes more fluid. He believes it is French for pouch, referring to the shape an egg takes on when it has been perfectly poached.

To perfectly poach one to four eggs , begin with a nonstick saucepan or skillet. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. And with a few tips, you too can learn how to poach an egg perfectly every time! Poached eggs are a beautiful thing.

Poach the eggs for 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. Three minutes to cook, a lifetime to master – the poached egg makes a great breakfast or welcome addition to a light supper.

This will draw the egg into the centre of the saucepan. Carefully slide the egg into the water. Step 4: Remove eggs from the water with a slotted spoon and serve immediately.

Allow 4-minutes for firmer yolks.

The perfect poached egg will have a smooth, unbroken yolk surrounded by a shiny opaque oval of egg white that sits evenly around the egg. A perfectly cooked poached egg is a hard thing to beat. Served on hot toast with a crack of black pepper, it’s the best breakfast going.

But while it can be a little tricky to get right, just a couple of fail-safe rules will get you making perfect, super-silky eggs in no time at all.