Learning how to poach an egg with a creamy yolk, and firm, defined white is easier than you think; you can make them at home with just a few steps!
Ingredients
INGREDIENTS
- 1 egg
- 1 tbsp vinegar 15mL
- salt to taste
- pepper to taste
Instructions
INSTRUCTIONS
- Crack your egg into a mesh sieve over a bowl to get rid of the watery albumen.
- Transfer the egg to a small bowl.
- Fill a small pot with about 4 to 5-inches of water.
- Place on the stove and bring to a boil.
- When water reaches a boil, add vinegar and reduce to a gentle simmer.
- Use a spoon to create a vortex in the water then gently drop the egg in it.
- Gently keep the water moving while egg cooks.
- Remove from water after three minutes. For a more solid yolk, cook up to five minutes.
- Place on paper towel. Season with salt and pepper.
Notes
A few Tips and Pointers
- It is VERY important to use fresh eggs! When you use fresh eggs; the consistency is more gelatinous. Old eggs have more of a watery albumen, which tends to disperse in the water more.
- It is better to poach one egg at a time to prevent them from colliding with each other.
- If you’re poaching multiple eggs at ones don’t swirl the water.
- Use a pair of kitchen scissors or fork to cut away any unattractive wisps from the white.
How Do You Poach An Egg Without Vinegar?
You can poach an egg without vinegar by substituting with lemon Juice! It might give your egg a slight lemony flavor, but lemon juice serves the same purpose as vinegar when poaching eggs.
How Long do You Poach an egg for?
- Generally you’ll poach n egg for 3-4 minutes. Closer to 4 if you want a firm white and a you’l that’s just beginning to set.
- Water temperature will also affect cook time so keep an eye on things!
- If you take your egg out and it’s not done yet then just put it back in the how water to set a bit firmer.
How To Make A Poached Egg
- Crack your egg into a mesh sieve over a bowl to separate the watery albumen from the rest of the egg. Transfer the egg from the sieve to a small bowl then fill a small pot with about 4-5 inches of water.
- Place the pot onto the stove and bring it to a boil. When the water reaches a boil, add the vinegar and reduce it to a gentle simmer.
- Use a spoon to stir the water and create a vortex just before putting the egg into the pot.
- As soon as you have a vortex, gently and slowly drop the egg in the middle of it. Gently keep the water moving while the egg cooks.
- Remove the egg from the water after three minutes. If you care for a more solid yolk, cook it up to five minutes then remove it from the pot.
- Place the egg on a paper towel, season it with salt and pepper and there you have your poached egg!
Pro tips for this recipe
- It is VERY important to use fresh eggs! When you use fresh eggs; the consistency is more gelatinous. Old eggs have more of a watery albumen, which tends to disperse in the water more.
- It is better to poach one egg at a time to prevent them from colliding with each other.
- If you’re poaching multiple eggs at ones don’t swirl the water.
- Use a pair of kitchen scissors or fork to cut away any unattractive wisps from the white.
Frequently Asked Questions
How Do You Poach An Egg Without Vinegar?
You can poach an egg without vinegar by substituting with lemon Juice! It might give your egg a slight lemony flavor, but lemon juice serves the same purpose as vinegar when poaching eggs.
How Long do You Poach an egg for?
- Generally you’ll poach n egg for 3-4 minutes. Closer to 4 if you want a firm white and a you’l that’s just beginning to set.
- Water temperature will also affect cook time so keep an eye on things!
- If you take your egg out and it’s not done yet then just put it back in the how water to set a bit firmer.
How do you do it without a poacher?
To poach an egg without a poacher just use a pot of water as shown below! No need for more kitchen clutter with gadgets taking up space.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this technique for poaching an egg then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
From: The Perppy Kitchen
Mama Woon’s Kitchen 