Recipe: How to Poach an Egg

How to poach and egg? I know, it seems so easy and yet it’s so difficult at the same time. If you’ve mastered the egg poach then lucky you – truly, I love eggs and I didn’t get this until now.

Poached eggs were usually a special treat I would order when we were on vacation, but not any more. Nope, thanks to a video I’ll share below, and a few added tips I picked up from watching the video about 3 times, I’ve mastered the poached egg. Let’s get cooking!

Ingredients

• 4 fresh eggs
• 2 tablespoons of vinegar
• a lot of water – at least 5-6 inches of water
• cast iron pot
• 4 ramekins
• thin sieve

Video: How to Poach an Egg

Added Tips

Use a cast iron pot, it’ll hold heat the best and the temperature of the water won’t vary too much at all.

Also, use a sieve and ramekins – you might think you can create a poached egg without this process, hands down it’s better to follow the process.

Drop the egg into the water with only about 1/2 inch of space between the ramekin and top of the water. And, don’t be afraid to cook all 4 at the same time, especially in a cast iron pot.

Lastly, don’t be afraid to use a spoon to fold the white over on itself. When I dropped the third egg in it buddied up next to it’s neighbour and I freaked out.

I let it sit for a moment (about 15 seconds) and then used my spoon to ever so gently push them apart. That’s how I learned I could move the whites around, folding them over and helping to keep that round shape.

So, all in all, I can now poach eggs!

Well, I hope you give poached eggs a try, too – especially if you haven’t yet. Just be sure you have a back up plan since there’s nothing like added pressure, right?

Thanks for visiting and I’ll see you again soon – especially for the recipe where I use these finely poached eggs!