Easy way to make perfect poached eggs. If you follow the steps and tips I’m sharing today, I guarantee you’ll always get perfect poached eggs. They’re very versatile and are great on toast with my garlic and chili oil or with vegetables.
| Preparation Time | 5 minutes |
|---|---|
| Cooking Time | 3 minutes |
| Total Time | 8 minutes |
| Serves | 1 egg |
Utensils
- 1 fine mesh strainer – the smaller the better
- 1 ladle
- 1 skimmer
Ingredients
- 1 egg – at room temperature
Instructions
- Heat water in a saucepan. There should be enough water to cover the eggs by a couple or three fingers.
- Meanwhile, place a strainer, preferably small and with a fine mesh, over a bowl. Crack the egg into it and let the watery part of the white drain for a few seconds. Transfer the egg to a small bowl or a small cup, for example.
- When the water is about to boil, you’ll see small bubbles begin to appear (it should technically be between 80-88ºC). Create a whirlpool using a spoon or whisk. When the water movement has slowed slightly and you see a subtle whirlpool, gently drop the egg into the center of it.
- With the saucepan still on the heat and without letting the water boil, cook the egg for 3 minutes. At the end, you shouldn’t see any yellowish or mushy parts in the egg white.
- Remove the egg from the water with a slotted spoon, draining off any excess water (if you like, you can transfer it to a plate lined with paper towels, but I find this a bit risky, as the paper can sometimes stick to the egg and break when you try to remove it). If you’re not going to serve it immediately, stop the cooking process by transferring the egg to a bowl of very cold water. Before serving, you can reheat it for a few seconds in a saucepan of hot water.
- Season to taste with salt and pepper and serve with vegetables or on toast, for example. Enjoy!