Perfectly Poached Eggs
Poaching an egg may seem complicated. However, a simple saucepan and slotted spoon are the only utensils needed for superb poached eggs. Follow these 3 easy steps and get ready to put an egg on everything!
- Enough water to fill three inches of a large saucepan or deep skillet.
- 4 eggs
- Heat 3 inches of water in large saucepan or deep skillet to boiling. Then, lower heat to keep liquid simmering gently.
- Break eggs, 1 at a time, into custard cup or saucer. Holding the dish close to the surface of the liquid, slip each egg into water.
- Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir.
- Lift eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired. Sprinkle with salt and pepper. Serve immediately.
Tips for Making Perfectly Poached Eggs
- Fresh eggs hold their shape better and form fewer wispy threads in the water.
- Do not swirl the water when poaching eggs. Relatively quiet water that is gently simmering produces the best result.
- Do not poach eggs ahead of time and hold them in the refrigerator.
- Milk, broth, tomato juice, wine, even a pot of simmering soup, can be substituted for water. Eggs will pick up color highlights from some liquids.