Poached eggs cooked with just enough water, no salt, no vinegar firm enough whites with a good old runny yolk! 1 Ingredient - Eggs.
How do you like your eggs? Remember Julie Roberts in Runaway Bride? When she made an array of eggs for herself so that she could decide which eggs she liked because somehow that would help her find a part of who she was. Food is wonderful isn't it? Anyway, seriously, how do you like your eggs? Leave me a comment below I would love to hear from you!
For as long as I can remember poached is how I like my eggs. I learnt a long time ago how to make them because they were my favorite. Then they brought the microwave and started selling little gadgets that could poach your eggs, I found one that I really liked and held onto it for a while. It was convenient, anything is when you have small children because you need things that work without much effort. I don't have any of those anymore so I'm not sure how advanced they now are but stove top eggs works perfectly and render the perfect yolk.
Also, again, you have control as to how cooked you want them so take them out when they are as soft as you want.
HOW TO POACH EGGS IN A POT
With a little patience.
My suggestions which I hope will help you;
- The water should be on a low simmer not a boil so not a high simmer!
- Give the water a quick stir so that when you lower the egg the water is still spinning and it kind of flows with the egg
- If you can get the water to create a well 'sort of' in the center and lower the egg into it without cracking it then that's great but don't focus on that, just focus on the water spinning and getting the egg in while the water is spinning.
- Then leave them alone! Don't fiddle with them. let them cook no matter how slow you think it's going, the heat of the water will naturally cook them anyway, but okay you want the heat on a low simmer.
- It should take a few seconds before you start seeing the whites turn into cloud like form
- Use a spoon / ladle to gently cover the yolks with water (see the video below) - it just helps the eggs cook quicker because sometimes the egg whites cook and the yolk takes a bit longer which can delay the process. Remember they're delicate.
- That's it!
- Use a spoon with holes in it so that when you lift the egg the water can drain so hold it for a bit while the egg is in the spoon just so the water can drip.
- Slide the spoon with the egg in alongside the inside of the pot to prevent it from slipping.
More breakfast/brunch ideas below:
- Skillet Breakfast – Eggs in Red Sauce
- Homemade Quiche
- The Best Poached Egg on Toast Breakfast
- Melt In The Mouth Fluffy Blueberry Ladle Pancakes
- Easy Healthy Egg Bake Breakfast
- Egg Whites For Breakfast Ideas
- Create Your Own Clumpy Homemade Granola
How To Poach An Egg
- 2 eggs
- Bring a pot with about ¾ with water to a low to medium simmer.
- Crack the eggs into 2 separate bowls and gently lower the eggs one at a time into the low simmering water.
- Let them cook without touching them. When you see the whites cooking use a spoon to carefully add water onto the yolks to help even out the cooking time between yolk and white otherwise you could end up with a soft white and an overcooked yolk depending on how soft you want it.
- Use a large ladle/spoon with holes in it for taking the egg out so that the water can drain as you remove it. As you take it out, slide it up the side of the pot this will keep it from sliding off the spoon or breaking.
- Firm whites. Enjoy!