Technique 1: Saucepan
- Fill a medium-sized saucepan with water, about two-thirds full.
- Place the saucepan on the stove and bring the water to a gentle simmer over medium heat (so you see small bubbles rising).
- Add Vinegar (optional): add 1tablespoon of white vinegar to the simmering water. This helps the egg whites coagulate faster, resulting in a neater shape.
- Carefully crack each egg into a small bowl, saucer or ramekin, taking care not to break the yolks.
- Using a spoon, stir the simmering water to create a gentle whirlpool.
- While the water is still swirling, gently slide the eggs one at a time into the center of the whirlpool.
- Let the eggs cook undisturbed for about 3-4 minutes for soft, runny yolks, or longer for firmer yolks.
- Adjust the cooking time based on your preference.
- Remove and drain: using a slotted spoon, carefully lift the poached eggs out of the water, allowing any excess water to drain off.
Technique 2: Silicone Poaching Cups
- Fill a non-stick frying pan with about 2cm/1 inch of water. Place it over a medium heat.
- Lightly grease the silicone poaching cups with cooking spray or a small amount of oil.
- Crack one egg into each poaching cup.
- When the water in the pan is gently boiling, gently place the poaching cups into the pan.
- Cover the pan with a lid, and let the eggs cook for about 3-4 minutes for soft, runny yolks or longer for firmer yolks.
- Adjust the cooking time based on your preference.
- Carefully remove the poaching cups from the pan using tongs or oven mitts.
Technique 3: Microwave Poaching
- Fill a microwave-safe dish with water, about half an inch deep.
- Place the dish in the microwave and heat the water until it reaches a gentle simmer, usually about 1 minute.
- Carefully crack each egg into a small bowl or ramekin, taking care not to break the yolks.
- Carefully slide the eggs one at a time from the bowl into the simmering water.
- Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
- Microwave the egg on high power for about 1 minute for a slightly runny yolks, or longer for a firmer yolk.
- Adjust the cooking time based on your microwave's wattage and your desired yolk consistency.
- Carefully remove the dish from the microwave and check the eggs for doneness. The white should be fully set, and the yolks should be cooked to your liking.
- Using a slotted spoon, carefully lift the poached eggs out of the dish, allowing any excess water to drain off.
Poaching tip: Eggs that are fresher will hold their shape better as they poach. Here’s how to check how fresh your eggs are.
A poached egg begins with the freshest eggs possible, as their quality greatly influences the final result. When cooked to perfection, the white of the egg is tender and silky, while the yolk remains gloriously runny and golden. Achieving this delicate balance is the hallmark of a perfectly poached egg.
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