I think that poached eggs are one of my absolute favorite things on the entire planet but to be honest they are something that eludes my mastery – and I think that’s the case with a lot of people! I can’t tell you how many perfect poached egg instructional videos, and recipes, I have read and studied. And now I think I have finally found something that works!
I subscribe to a lot of culinary magazines and one of these is Cook’s Illustrated. I don’t necessarily use many of their recipes but they do have some how-to ideas, reviews of equipment and other great information. So this is what they say to do to make perfect poached eggs; yesterday I tried and, hallelujah hallelujah! It worked!
It’s best to start off with the very freshest eggs possible and I happened to have four that a neighbor brought me yesterday, so fresher than that you can’t get!
You need to use a crockpot or a super heavy-bottomed pot like Le Creuset.
Put 6 cups of water in the pot and bring it to a boil. Set aside 1 tablespoon of white vinegar and 1 teaspoon of salt.
Gently crack each egg into a fine mesh strainer so the most liquidy part of the egg whites strain through.
Then very gently slip each egg into a liquid measuring cup with a spout, or a small bowl. Once the water is boiling stir in the salt and vinegar and remove the pot from the heat. With the measuring cup right at the level of the water pour in one egg, then the next egg in a different spot, then the next and the next. Cover the pot and set your timer for three minutes. No stirring necessary. Open the pot and if all the egg whites seem to be white and firm use a slotted spoon to remove the eggs, one at a time, and place in cold water.
You can either use the eggs immediately or remove from the cold water with a slotted spoon and store in the refrigerator for up to three days. When you’re ready to use an egg just place it in a sauce pan of hot water for a minute and a half to warm it up.
I love perfect poached eggs on top of a bowl of soup, on top of salad like the one in this picture, on a piece of toast or just on its own. I’m an egg fanatic! Anyhow, give this technique a try and let me know if you end up with perfect poached eggs!
Perfect Poached Eggs would be delicious with these Buttery Scones.
I also love them on this Puntarelle Salad.
Equipment
- crockpot or a super heavy-bottomed pot like Le Creuset
- Fine meshed tea strainer
- Slotted spoon
- Small measuring cup with spout
Ingredients
- 4 eggs
- 1 tablespoon Vinegar, white
- 1 teaspoon Salt
Instructions
- Put 6 cups of water in the pot and bring it to a boil.
- Set aside 1 tablespoon of white vinegar and 1 teaspoon of salt.
- Gently crack the eggs into a fine mesh strainer so the most liquidy part of the egg whites strain through.
- It’s best to strain each egg individually. Small tea strainers work perfectly for this.
- Next very gently slip each egg into a liquid measuring cup with a spout, or a small bowl.
- Once the water is boiling stir in the salt and vinegar and remove the pot from the heat.
- With the measuring cup or bowl right at the level of the water pour in one egg, then the next egg in a different spot, then the next and the next.
- Cover the pot and set your timer for three minutes. No stirring necessary.
- Open the pot and if all the egg whites seem to be white and firm use a slotted spoon to remove the eggs, one at a time, and place in cold water.
- if the egg whites are not yet solid and set cover the pot for another 30 seconds. Keep checking every 30 seconds until the egg whites are solid.
- You can either use the eggs immediately or remove from the cold water with a slotted spoon and store covered in the refrigerator for up to three days. When you’re ready to use an egg just place it in a bowl of hot water for a minute and a half to warm it up.
Nutrition
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