How to poach eggs perfectly

How to poach eggs perfectly every time.

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Course: Breakfast, Lunch

Cuisine: French, American, Australian

Prep Time: 5

Cook Time: 3

Servings:

Calories: 63kcal

Author: Nellie Kerrison | Relish Mama

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.