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!
How to Poach and Egg
Ingredients
- 4 fresh eggs
- 2 tablespoons of vinegar
- a lot of water – at least 5-6 inches
- cast iron pot
- 4 ramekins
- thin sieve
Instructions
- Video: How to Poach an Egg
- 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 set 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 how poach eggs!
2 Comments
Jo Zimny
Have you ever tried making one of these in the microwave? I did yesterday and it’s amazing how fast and well it works. 🙂
Ali
Cool! I’ll have to try them that way!