Poaching the perfect egg is much easier than I ever
imagined! I used a bunch of Julia Child's tricks as well
as another few I've heard of before. They all came
together into the perfect poached egg!
Creating a whirlpool in the water, adding vinegar to
the water, and cooking the egg for about ten seconds
while it is still in the shell are all parts of this super
1. Poached Eggs In A Few Easy Steps
Poached eggs look so pretty on top of avocado
toast, don't they? They are
also amazing in Eggs Benedict! Top these babies with some hollandaise, on top of a warm and fluffy English muffin...HEAVEN!
2. Boil The Egg
Start by boiling water in a good sized pot. Add a
well-cleaned egg to the
pot for 10 seconds.
Remove the egg with a
slotted spoon and set
aside to cool. Be careful, it will be quite hot! Add a Tablespoon of vinegar to the water!
3. Crack The Egg
Crack the egg into a small bowl, once it is cool
enough to handle. Turn the
water down to a simmer,
a rolling boil with be more
likely to scramble the egg.
4. Whirlpool It!
Whirlpool the water with the slotted spoon by
stirring the water in one
5. Dump The Egg
Pour the egg from the
small bowl into the center of the water whirlpool (Think the eye of the storm!). Continue to swirl the water with the spoon around the edges of the pot.
The swirl will cause the egg white to cover the egg yolk. Be careful to never touch the egg with the spoon, while it is still cooking.
6. Remove The Egg
After about 11/2 minutes the egg white will be set
and the yolk will still be
nice and runny (you won't
be able to see the yolk).
The white will look
slightly firm. Remove the egg with
a slotted spoon
and place on a paper towel. Use it in your favorite dish!