Poaching eggs couldn’t be easier. It’s also a great low-calorie way to prepare eggs—you don’t need to use added fat to cook them, as you would with scrambled or fried eggs.
Not only do eggs prepared this way make a great breakfast all on their own (with a little salt and pepper and maybe some toast), you can also use them to top a French salad Lyonnaise, bathe them in luxurious Hollandaise sauce in an Eggs Benedict, or go super healthy and serve them over sautéed greens.
My favorite breakfast is one or two poached eggs, served in a bowl (they’re easier to eat with a spoon, you can catch every bite!) and sprinkled with a little truffle salt.
The main trick I use when I make them is to use water that is barely simmering. Fewer bubbles means less agitation of the water that can break up and disperse the egg whites. I crack the egg into a cup first, then, when the water is at a bare simmer, gently slide the egg into the water.
Some people swirl the water and drop the egg into the center. I haven’t been able to get that method to work for me, but if it works for you, great! Here’s a terrific video by my friends Diane and Todd showing their morning ritual of making poached eggs using that method.
Cracking the egg into a fine mesh sieve first is another useful method. The sieve strains out some of the thinner whites that can make your poached egg look rather ragged.
Do you have a favorite way of making or serving poached eggs? Please let us know about it in the comments!
Easy Poached Eggs Recipe
Fresh eggs work best for poaching. Their whites hold together better than older eggs. Some people put a little vinegar in the poaching water—the vinegar helps the proteins in the egg whites coagulate. But the vinegar does affect the taste. I usually skip it.
Ingredients
- Fresh eggs
Equipment needed
- Saucepan with cover
- Slotted spoon
Read More: Easy Poached Eggs
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