Poached Egg Recipes

Poached Eggs

Though poached eggs may seem like one of the most difficult egg recipes, they are actually quite easy to make. Poaching is simply cooking an egg in simmering, but not boiling, water without its shell. They are a popular brunch dish and are frequently served on toast. Because poaching does not require additional butter or oil, it is actually a healthier method of preparation than scrambling or frying if done correctly.

Poached Egg Tips

Unfortunately, if not cooked properly, poached eggs will resemble stringy, gelatinous masses rather than the desired neat, firm forms. To poach eggs, consider the following tips:

• Add a splash of vinegar to the water to help the eggs keep their shape when cooking. If desired, the vinegar can be rinsed away when finished, or it can be left for a slight tangy flavor. Experiment with different types of vinegar for different flavors.
• Use the freshest eggs possible since they will hold their shape more easily. If fresh eggs are not available, simmer an older egg in its shell for a few seconds to help the white congeal and hold its shape.
• Crack each egg into a small cup or large serving spoon rather than directly into the pan. Transfer it to the water carefully.
• Be sure each egg has sufficient space in the pan so that it does not contact its neighbors.
• Three minutes is the desired time for medium-firm eggs. Adjust the timing up or down to reach desired firmness.
• Finished eggs may be refrigerated (covered in water) for up to three days. To reheat, simmer them in hot water long enough to warm through, but do not boil.

Because of their classic, sophisticated appeal, poached eggs are a perfect treat to serve at a brunch or while entertaining, and with a few simple tricks they are quick and easy to make.