How To Poach an Egg
- September 2, 2008
- 39,405 Views
from
Michael Sanchez
(and 4 others) Subscribe
- Director Michael Sanchez
-
Music
Edison Music Corp
-
Voice Over Artist
Mario Bueno
-
Writer
s_lenzer
Good news for egg lovers: You don’t need a drop of oil or butter for this preparation, which makes poaching one of the healthiest ways to put a protein powerhouse on your plate.
You Will Need
- Water
- A 3-quart skillet
- 1 tbsp. white or cider vinegar
- A stove top
- An egg
- A small bowl
- A slotted spoon
- A kitchen towel
Step 1: Add water and boil
Fill the skillet three-quarters full with water. Add the vinegar to the water and bring it to a boil.
The vinegar doesn’t impart flavor to your eggs but it does keep the whites from spreading. Don’t use red wine vinegar, however, because it might turn your egg whites pinkish.
Step 2: Reduce heat to low
Reduce the heat to low so that the water is just at a simmer.
Step 3: Slip egg into water
Break an egg into a small bowl and then slip the egg into the simmering water.
When poaching, use very fresh eggs—the whites will hold better to the yolk.
Step 4: Allow egg to simmer
Allow the egg to simmer in the water for 3 to 4 minutes, depending on how firm you like your yolk.
Step 5: Lift egg out
Turn off the heat and use the slotted spoon to gently lift the egg out of the water.
Step 6: Place spoon on towel
Place the spoon—with the egg in it—on a folded kitchen towel.
By using the towel, you’ll be able to absorb any excess water and avoid a soupy breakfast.
Step 7: Eat
When drained, place your perfectly poached egg in a bowl or on a piece of toast—and maybe on your list of favorite breakfasts, too.
You can make poached eggs a day in advance—just refrigerate them after poaching and, when you’re ready, reheat them by placing them in simmering water for one minute.
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Comments (9)
This is a long way to make a poached egg. It uses a lot of water too. I use a little bit of water and heat it up in low heat in a small shallow skillet. Keep it covered with a lid. Crack an egg into the skillet while the water is simmering. Keep the cover on. The egg will cook quickly. This method does not require the use of vineger and takes less time to cook. There is no problem with the egg white separating from the yolk. Give it a try.
over 3 years ago by howtofilm
mmmmmm love poached eggs. Great tutorial!
over 3 years ago by Sprout
That was awesome advice
over 3 years ago by brady
gonna try that one now :)
over 3 years ago by fedmich
Wow. This will be my breakfast tomorrow.
over 3 years ago by kpfingaz
I've never known how to poach an egg. I'll have to try that now.
over 3 years ago by GiaMarie
This site is gawd-awful slow. Good tutorial though.
over 3 years ago by Kevin_Rosinbum
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over 2 years ago by michaelrsanchez
I butter a small bowl, put in an egg and place on the steamer basket of my rice cooker. I only put about 1 cup of water in cooker works good for boiled eggs too.
over 2 years ago by James_Wells
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