Poached Eggs

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Sounds like a simple enough task, but there is an art to it. And to be a great brunch cook, you must master the technique of poaching eggs.

Recipe courtesy of Terry Thompson-Anderson's "Breakfast in Texas."

Super easy

Poached Eggs

Ingredients

For 1 Batch(es)

Recipe

  • 1/4 cup plain white distilled vinegar
  • 6 eggs
  • Ice (optional)

Poached Eggs Directions

  1. Fill a heavy, deep-sided 12-inch skillet 2⁄3 full of water. Add 1⁄4 cup of plain white distilled vinegar. Bring the water to a bare simmer.
  2. Break the eggs, one at a time, into a small bowl; then slide them into the barely simmering water. Add up to 6 eggs to the water at a time.
  3. Cook the eggs for 3 minutes for a nice, soft yolk, or longer if you wish to set the yolks to a firmer texture. Remove the eggs from the pan carefully, using a slotted spoon and taking care not to break the yolks. Gently blot off excess water before using the eggs. Let the water return to the gentle simmer before poaching additional eggs.
  4. A restaurant trick that can save time when poaching eggs for a crowd is to poach all of the eggs that you will need, using the method above, but poach them for only 2 minutes. Carefully remove them with a slotted spoon and float them in a large bowl filled with ice water. Set the iced eggs aside, finishing them at the last minute by returning the eggs to the simmering water and poaching for 1 additional minute, or longer, as desired.
  5. The eggs can be held for an hour or two in the ice-water bath, as long as you keep replenishing the melting ice. Remove the eggs from the final minute’s poaching, blot dry, and use as desired. If you really want your poached eggs to be very uniform in size and shape, cut off any unruly edges using a sharp 3-inch biscuit cutter.

Recipe notes

To give yourself a “leg up” on the process, use the freshest eggs you can find. They will hold their shape better and produce fewer unruly strands of white meandering off from the main body of the egg. You can also add a bit of white vinegar to the poaching water to aid in keeping the whites corralled. But never add salt to the poaching liquid, as it will toughen the eggs.

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