How to Make Poached Eggs
Poaching eggs can be a tricky thing to do, mainly because they break very easily. The idea is to cook the egg white while keeping a very liquid yolk. 5-Minute Crafts put together step-by-step instructions for 3 techniques to poach eggs without breaking them.
Depending on the method you choose, you’ll need different utensils:
A fish spatula
Silicone molds (other materials work just as well)
A steam pot
Any extra ingredients you would like to serve with the dish (avocado, tomato, guacamole, beans, ham, cheese, bacon, sausage, or anything else).
Method 1: Poaching directly in the water
- Put 2 cups of water in the pot and 2 tablespoons of white vinegar. Mix.
- Heat the mixture until it comes to a boil.
- Once it is boiling, immerse the skimmer in the boiling water and move it around to create a kind of whirlpool.
4. Quickly crack the egg and pour it into the water. The swirling effect together with the vinegar will give it a compact shape. That way the egg white won’t spread around and the yolk won’t separate.
5. Cook for 5 or 6 minutes.
6. Remove the egg with the skimmer.
7. Serve on a piece of toast smeared with the ingredient of your choice, or with the garnish of your choice. Add salt and pepper to taste.
Method 2: Poaching au bain-marie
- Put some water in the pot and bring it to a boil. It is important that the pot isn’t completely filled with water.
- Break the eggs and pour them into the molds. Add a little salt and pepper.
- When the water starts boiling, put the molds in the pan and cover it.
4. Cook for 5 minutes.
5. Carefully remove the eggs using a spatula to get them out of the mold.
6. Place them on top of sliced bread or use them as a garnish.
Method 3: Poaching in a steam-pot
- Fill a pot with water almost up to the top.
- Place the steamer on top of the pot when the water is boiling.
- Put the eggs in molds. Add salt and pepper to taste.
4. Cook for 7 or 8 minutes.
5. Carefully remove the eggs from the molds and serve.