Sixto Carreon

Poached eggs are a type of egg that have been cooked by gently simmering them in water, without their shell. This cooking method allows the egg whites to firm up while keeping the yolk intact and slightly runny, resulting in a delicate texture. Poached eggs are known for their smooth, soft white and creamy yolk, making them a popular choice for breakfast dishes, salads, and even burgers.

A perfect poached egg has a firm but tender white and a warm, runny yolk. Here’s a simple and reliable method to achieve that:

Ingredients

• Fresh eggs (the fresher, the better)
• Water
• A splash of vinegar

Equipment

• A pot
• A slotted spoon
• A small cup or bowl

Instructions

1. Prepare the Water:
   • Fill a pot with about 3-4 inches of water and bring it to a gentle simmer, not a rolling boil. You should see small bubbles at the bottom of the pot, but the surface should not be violently agitated.
2. Add Vinegar:
   • Add a splash of vinegar to the water. It helps the egg whites firm up more quickly.
3. Crack the Egg:
   • Crack an egg into a small cup or bowl. This makes it easier to slide the egg gently into the water. If you’re making multiple eggs, crack each one into its own cup.
4. Gently Drop the Egg into Water:
   • Lower the lip of the cup slightly into the simmering water and let the egg gently slide into the water. If you’re cooking multiple eggs, do them one at a time, giving each egg a bit of space.
5. Cooking Time:
   • Let the egg poach in the simmering water for about 3-4 minutes for a soft yolk, or 4-5 minutes for a firmer yolk. Avoid stirring the water as this can cause the egg to break apart.
6. Remove and Drain:
   • Use a slotted spoon to lift the egg out of the water. Let any excess water drain off.
7. Serving:
   • Serve immediately on toast, as part of a breakfast bowl, or however you prefer.

Tips for Success

• Freshness is Key: Use the freshest eggs you can find as fresh eggs hold their shape better.
• Simmer, Don’t Boil: Keep the water at a gentle simmer. Too much movement from boiling water can cause the egg to fall apart.
• Vinegar: A little vinegar can help the whites firm up faster and keep a neater shape.
• Timing: Watch the clock carefully and adjust your cooking time based on how runny or firm you like your egg yolk.

With this method, you can enjoy perfectly poached eggs every time!