Perfectly Poached Eggs Recipe + Soft | Medium | Hard Poached
No need to look around anymore this is the easiest most fool-proof way to make perfectly poached eggs every single time.
Poached eggs are shelled eggs that are cooked in simmering water until the desired internal temperature has been achieved. Utilizing this method is a very healthy way to prepare an egg while still being able to have a runny yolk.
The most common way to poach an egg is by creating a vortex in the water. You achieve this by stirring the water with a spoon in a vigorous circle once it is lightly simmering. All you do at this point is drop in the egg and wait for it to cook. If you are looking to incorporate more eggs into your diet without all of the oil and fat, then this is your method.
Ingredients for this recipe:
• 1 tablespoon white distilled vinegar
• 3 eggs
• sea salt and pepper to taste
Serves 3
Prep Time: 2 minutes
Cook Time: 3 minutes
1. Add the vinegar to a medium-size pot of simmering water in between low and medium heat.
2. While the water is heating crack the eggs into 3 separate small bowls and set them aside.
3. Next, using a spoon vigorously stir the simmering water in a circle for about 10 seconds.
4. Immediately pour 1 egg into the center of the vortex and cook for 2:30 to 3:00 minutes for an over-easy style yolk.
5. Remove the yolk using a slotted spoon making sure to get off any excess water and season with salt and pepper and serve.
Chef Notes:
Make-Ahead: Poached eggs are meant to be eaten immediately after cooking.
How to Reheat: Reheat the poached eggs by adding them to hot simmering water until warm. You can also warm in the microwave.
How to Store: Cover and keep in the refrigerator for up to 2 days. Poached eggs do not freeze well.
White distilled vinegar is the best option to use.
You may also use a whisk to create the vortex in the water.
Any color egg will work for this recipe.
When the water is simmering, there will be bubbles at the bottom of the pan, but they should not be breaking the surface.
Recipe Video:
