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How to Poach an Egg

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In this Lesson you will Learn

  1. The best way to poach eggs
  2. How to make many poached eggs and keep them ready to use
 

Poached eggs seem fancy and many beginner chefs don't trust their own skills enough to give them a try. However, keeping a few simple steps in mind, this technique can open your cooking horizon up to dishes like Eggs Benedict and Eggs Florentine. Watch this little video explaining how to poach an egg and read the steps one by one.

  1. Use cold and fresh eggs as they hold better together in the water.
  2. Bring water to a simmer (200°F/90°C) in a sauce pan with at least 3 inches of water.
  3. Add 1-2 tablespoons of salt to the water.
  4. Optional: Add 2 tablespoons of vinegar for every liter of water to keep the whites intact. This will add a bit of a vinegar flavor though, which is not always desirable.
  5. Crack the egg into a small bowl and give the water a swirl with a large spoon. This will help hold the egg together.
  6. Carefully slide the egg into the simmering water.
  7. Mostly leave the egg alone and don't crowd the pan with too many eggs. Just make sure the egg doesn't stick to the hot bottom of the pan by carefully lifting it with a long spoon.
  8. After 3-4 minutes you have a soft egg with a runny yolk, after 7-8 minutes the yolk becomes solid.
  9. Take the eggs out, dry them on a paper towel and if you want to make it look nicer you can cut off some extra egg white on the sides.
  10. If you don't want to eat the eggs right away you can drop them in ice cold water to stop the boiling process. This way you can make plenty of poached eggs in advance and warm them up in a pan with gently simmering water when needed.
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Takeaways

  1. Best way to poach eggs: cold and fresh eggs / simmering swirly water / 3-8 minutes / dry on kitchen towel
  2. Prepare many poached eggs ahead of time by dropping them in ice water after cooking and then reheating in simmering water.
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