Poached eggs are delicious. The egg white is nice and firm on the outside and just firm enough to contain a golden yolk that is nice and creamy. If you love poached eggs as much as I do, of course you’ll want to make them perfect time after time. Today I’ll tell you how to do that.
Very few people make them, too bad!
Poached eggs are often served, especially in restaurants. But few people make them themselves at home. But why? Most say it is very difficult to get that perfect shape without crazy white strings. But there are indeed a number of methods you can use to make perfect poached eggs. So today I’ll tell you exactly how to do that.
How to make a poached egg
Here’s how to make a poached egg:
- Fill a saucepan half full of water
- Crack an egg into a ladle or ladle and lower it gently
- Bring the water to a boil
- When the water boils for a minute, remove the egg from the bottom with a spatula
- Let boil for a few more minutes
- Remove the egg with a spatula and enjoy!
Tips for the best poached eggs
How do you make poached eggs perfect every time? I’ll give you some tips on what works and what doesn’t:
Salt
I have found that adding a pinch of salt to the water creates more white strings. Salt increases the density of the water, making the protein float more. In other words, it is better not to use salt for a poached egg.
Vinegar
This is optional, but it works well. I was a little skeptical at first, too, because I don’t like water that tastes like vinegar. It turns out you have to add a lot of vinegar if you want your egg to really taste like vinegar. So it’s not too bad. But it does help hold the egg whites together well, so a great option in that regard.
The right time
Timing is important. Especially for poached eggs. It’s best to poach eggs between 3 and 4 minutes. Some prefer an egg poached for only 3 minutes, others prefer an egg poached for 4 minutes. Many often poach slightly shorter, and much more often longer. Then a poached egg is not tasty.
This is the most common mistake that causes poached eggs to be unappetizing or fail. Keep the 3 to 4 minutes and they always succeed. Then again, if you choose 3 or 4 minutes, it depends on what you like better, a soft egg or a slightly firmer poached egg. Just try both!
Poaching eggs ahead of time?
Can I poach my egg ahead of time? Yes, you can. After the eggs are poached, you can store them in a container of ice water for up to 2 days. Then, when you want to eat them, add a little hot water to a bowl until the egg is warmed. This takes 20 to 30 seconds.
A deep pan
After first trying it with a regular pan, you can also try it with a deep pan. Then you will get a round egg. The reason is that when the egg falls into the water, the yolk sinks first and then the white. You can poach eggs in a deep or shallow pan, but in a shallow pan you get a flat shape. That looks a bit like a fried egg.
So it depends on what you prefer. I personally prefer a round poached egg that’s a bit drop-shaped, so I use a deeper pan.
Seven
This is a handy tip for a perfectly poached egg! When you break an egg, you see that there are two types of white, firm and liquid. That liquid white keeps a poached egg from becoming firm. Put the egg in a fine-mesh sieve and that’s how you strain out the thin, liquid egg white. This leaves the firmer white and this coats the yolk.
This really comes highly recommended, it makes a poached egg a lot firmer and the poached egg does not become less tasty because of it. In fact, it gets better because the poaching works better, the flavor becomes a lot tastier.