How to poach an egg perfectly
1 September 2021
How to poach an egg perfectly
Perfectly Poached eggs are a wonderful thing.
When your knife gently cuts into that egg, and the yolky goodness oozes out…….it’s the simple things in life, right? My Grace calls this very moment her good life moment.
It’s not difficult to perfectly poach eggs at home once you know the little tips and tricks.
Fresh eggs:
Number one is you must start with the freshest eggs possible. This is essential for perfectly poached eggs. Fresh eggs have firmer whites and hold their shape far better. You are set up for poaching success.
Obviously, the best eggs are the ones your own Chooks are laying, but not all of us have this gift.
I personally love Honest Eggs. Their warehouse is opposite the Relish Mama cooking school, and they are super lovely folk. Beyond that, they are out to set new standards for ‘Free range’. Better for the egg, the chook, the land, the farmer and the community.
When it comes to eggs, there is a lot of ‘BS’ out there. ‘Free range’, for instance, can mean 10,000 chooks in one hectare. Or, to put it another way, one chook per square metre – 24/7, 365 days a year. It’s not what we imagine when we think ‘free range’. At Honest Eggs, their happy Chooks are 30 hens per hectare.
Okay, so you now have the freshest eggs, and we’re ready to poach those babies.
Perfectly poached eggs
tips & tricks:
Fresh cold eggs: Number one is you must start with the freshest eggs possible. They must also be cold (taken straight from the fridge).
Salt: I personally don’t feel that salt is needed. It can actually create more white wispies.
Vinegar: If your eggs are super fresh, vinegar is not necessary (in my opinion). However, adding one tablespoon of white vinegar can help to keep the egg white together.
Ramekin: Crack the egg first into a ramekin, then pour the egg into the water.
Swirling a Vortex: I always use this technique, but it does mean you can’t really poach more than one or two eggs at a time. This technique helps the egg white quickly whip around itself and helps to create a more spherical shape.
Fine Mesh Sieve: This is a game-changer. Place a fine-mesh strainer over a ramekin, crack your egg into the strainer, and allow to strain for a couple of minutes. This removes the excess whites. The liquidy white is what creates those white wispies.
Amount of Water: Three quarters fill a large pot with water. Having sufficient water helps to produce a more classical spherical shape. If you use a shallower pot of water, the shape will be flatter.
Strain: Crack an egg into a small fine-meshed strainer set over a small bowl, and allow the excess egg white – the bits that would otherwise go wispy – to drain away.
Cooking time: Poach for 2½ to 3 minutes, depending on how you like your eggs – very runny or softly runny. Cook for up to 3½ to 4 minutes if you prefer your eggs not so runny. Drain the egg on a clean cloth or paper towel before serving.
How to poach eggs perfectly
Equipment
- A saucepan
- Ramekin
- Mesh strainer
- Spoon
Ingredients
- Eggs Cold, from fridge & the freshest possible
Instructions
- Fresh eggs: For perfectly poached eggs, the eggs must be super fresh. They must also be cold (take direct from fridge)Salt: I personally don't feel that salt is needed. It can actually create more white wispies. Vinegar: If your eggs are super fresh, vinegar is not necessary (in my opinion). However, adding one tablespoon of white vinegar can help to keep the egg white together.Fine Mesh Sieve: This is a game-changer. Place a fine-mesh strainer over a ramekin, crack your egg into the strainer, and allow to strain for a couple of minutes. This removes the excess whites. The liquidy white is what creates those white wispies.Swirling a Vortex: I always use this technique, but it does mean you can't really poach more than one or two eggs at a time. This technique helps the egg white quickly whip around itself and helps to create a more spherical shape. Give the water a good swirl with a spoon, then get the ramekin as close to the surface of the water before gently releasing the egg. Amount of Water: Three quarters fill a large pot with water. Having sufficient water helps to produce a more classical spherical shape. If you use a shallower pot of water, the shape will be flatter.Cooking time: Poach for 2½ to 3 minutes, depending on how you like your eggs – very runny or softly runny. Cook for up to 3½ to 4 minutes if you prefer your eggs not so runny. Drain the egg on a clean cloth or paper towel before serving.
Video
Nutrition
Nellie
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