Best 10 The Perfect Poached Egg Recipes

EASY POACHED EGGS

Steps:

• Heat the water: Fill a saucepan with several inches of water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then).
• Crack the egg into a small bowl and gently slip it into the water: Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. If you want, use a spoon to push some of the egg whites closer to their yolks, to help them hold together. Add all of the eggs you are poaching to the pan in the same way, keeping some distance between them.
• Turn off the heat, cover the pan, and let sit for 4 minutes: Turn off the heat and cover the pan. Set a timer for 4 minutes. At this point the egg whites should be completely cooked, while the egg yolks are still runny. Note that the timing depends on the size of the eggs, the number of eggs in the pot, and if you are cooking at altitude, so adjust accordingly. If you are at altitude, want firmer egg yolks, or are poaching more than 4 eggs at once, you may need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time.
• Remove the eggs with slotted spoon: Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve.
• Strain the thin whites with a fine mesh sieve: Place the raw egg into a fine mesh sieve over a bowl. The very thin egg whites will drain out through the sieve.
• Gently add to hot the water: Then gently ease the raw egg into your pot of simmering hot water.
• Turn off the heat, cover the pot, and poach for 4 minutes: Notice how there is much less stray egg whites with this method? Turn off the heat and cover the pot (or just lower the heat to low), and poach for 4 minutes until the whites are cooked through. (You may need to add more time if cooking at altitude or poaching more than 4 eggs at once.) Remove from the pot with a slotted spoon.

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.

POACHED EGGS

Steps:

• Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar. Gently crack each egg into a custard cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately. Eggs may be stored in ice water in the refrigerator for up to 8 hours. Reheat in hot water for 1 minute before serving.

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.

PERFECT POACHED EGG

Steps:

• Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
• Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
• When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
• Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.

PERFECT POACHED EGGS

Steps:

• Fill a large pan with water, add a splash of malt vinegar and bring it to the boil
• While the water's boiling, crack each egg into a ramekin - this makes it much easier to get them in quickly
• Once boiling, use a whisk to swirl the water round quickly, tip both eggs in, set your timer to 2 minutes and leave well alone! Remove the eggs with a slotted spoon and serve...

THE PERFECT POACHED EGG

Steps:

• Start with a fresh egg. If the egg isn't fresh, the egg white deteriorates which leads to that jellyfish-like tendrils of whites seen with some poached eggs. To test for freshness, drop the egg into water. If it sinks, its fresh and perfect for poaching and souffles. If it stays submerged but lays with its wide-end up, its older but still good for most recipes. If it floats, throw it out.
• Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break the yolk. Let stand for 5 minutes.
• Meanwhile, bring a medium saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl the water until a vortex forms in the center. Slip 1 egg with the vinegar into the vortex and continue to swirl the water with the whisk around the edges of the pan until it returns to a boil. The egg white should wrap tightly around the yolk, forming an oval shape.
• As soon as the water returns to a boil, reduce the heat to medium and gently simmer the egg, frequently swirling the water, for 2 minutes.
• Using a slotted spoon, lift the egg from water and use kitchen shears to trim any stray pieces of egg white. Place the egg on paper towels and gently blot; transfer the egg to a bowl or plate. Repeat with remaining egg. Season with salt and pepper.

PERFECT POACHED EGGS

Steps:

• Bring a large saucepan of water to a gentle simmer. Crack an egg into a fine-mesh sieve set over a medium bowl. Let watery whites run through into bowl below; carefully transfer egg to a small bowl (this helps eliminate the long, tentacle-like strands of egg white that may otherwise form, and encourages a smooth, round poached egg).
• Stir simmering water with a slotted spoon to make a gentle vortex. Tip egg out of bowl into center of vortex and swirl water gently to help bring whites up around yolk. Repeat with 3 more eggs so there are 4 eggs total in saucepan. Cook until whites are just set but yolk is still very soft (lift out of water with a slotted spoon and gently press on yolk to assess), about 2 1/2 minutes from the time each egg hits the water. Transfer to a warm plate with slotted spoon. Season eggs with salt and pepper just before serving.
• Do Ahead
• Eggs can be poached 1 day ahead. Transfer to a bowl of ice water instead of warm plate. Cover and chill. Reheat in barely simmering water 1 minute before serving.

NIF'S PERFECT POACHED EGG

Steps:

• In a frying pan, heat enough water to cover the egg(s) to a low boil. Add salt.
• Crack an egg into a small bowl. Quickly dip bowl into the water. Slide the raw egg into the water. Immediately slide the other egg into the water in the same fashion.
• TURN OFF HEAT but leave on burner! Cover pan with lid - DO NOT UNCOVER and let sit for 4 to 6 minutes. You can uncover to check them, starting at 4 minutes. You'll know they're done if the white is not really jiggly.
• Using a slotted spoon, gently place eggs on a tea towel. If you use scented detergents or fabric softeners on your towels, do not use them. Instead, slide egg(s) onto good quality paper towels, so the towel doesn't fall apart. Let sit for a few seconds to drain the water.
• Place eggs on to toast, a slice of tomato, steamed spinach and/or a piece of low fat cheese.

PERFECT POACHED EGGS

Steps:

• Fill a 10" high sided frying pan with water until near the top.
• Add salt and vinegar to the water and bring it to a boil.
• Meanwhile, place the eggs in separate small bowls (coffee mugs work too!).
• Once the water boils, remove it from the heat and add both eggs at the same time on opposite sides of the pan.
• Cover the pan with a lid and let sit for 3-1/2 minutes for a soft yolk or 4-1/2 minutes for a firmer yolk. Lift from pan with slotted spoon and serve.