Becoming a Poached Egg Expert
We’re going to save your Eggs Benedict butt with an amazing egg-poaching technique. Read on, Grasshopper.
Poached eggs are a pain. I always end up with filmy pieces of egg white in my pot. So annoying.
But that doesn’t happen to me anymore. Here’s a wonderful tip that will help you avoid uttering certain four-letter words: Use a fine mesh sieve to remove the loose egg whites before cooking.
That’s all there is to it. You’ll be smilin’ while you’re poachin’.
Here’s how to poach eggs perfectly every time:
Step 1: Put a sieve over a mixing bowl. Crack an egg into the sieve. Shake it a little. The looser egg whites, those that would normally cook into that messy film, will drop through the sieve and into the mixing bowl. You’re left with the yolk and the more tightly connected whites.
Step 2: Lower the sieve into a pot of simmering water (make sure your water is not too hot — a very gentle simmer, barely bubbling). Carefully shake the sieve to release the egg into the pot (note that this technique may take you several tries to master. But once you have it down, you’ll be an expert egg poacher for life). Simmer for 3-4 minutes.
Tip: Poach multiple eggs at once. Crack each egg into its own individual bowl. When you’re ready to cook, follow the above instructions, adding one egg to the sieve and then to the water at a time until you have up to five eggs in the pot.
Step 3: Remove eggs using a slotted spatula or spoon.
Step 4: Serve immediately or transfer to a bowl of ice water to stop the cooking process.
Tip: If serving immediately, blot the bottom of the spoon on kitchen towel first to soak up excess water.
Tip: Once cooled you can store them, still in the water, in the fridge for up to 24 hours. Place them in a big bowl of hot tap water for 5 minutes to warm them up.
Poachety. Poachety. Poach! Poach! Poach!