How To Make Poached Eggs
Servings: 1 poached egg
Ingredients
- 1 egg
Instructions
- Prepare the egg: Crack the egg into a small fine-mesh sieve placed over a small bowl or a teacup. Gently swirl the sieve to drain away the thinner parts of the egg white (this is what makes the egg white wispy) - you can discard the liquid. Transfer the egg to a small bowl.
- Bring a small pot of water to a gentle simmer (you should have at least 2 inches (5cm) of water in the pot), don't salt the water. You want the water to just gently simmer - you should see a couple of small bubbles on the surface, but the water can't boil rapidly!
- Poach the Egg: Carefully transfer the drained egg from the bowl into the barely simmering water. Let it cook for around 4 minutes (3 to 3 1/2 minutes for a very runny yolk and 4 minutes for a moderately runny yolk).
- Remove and Serve: Use a slotted spoon to carefully lift the poached egg from the water. Place it on a paper towel briefly to absorb any excess water, then serve immediately.
- Enjoy!
Notes
- Fresh eggs and cold eggs are best for this recipe.
- If not using your poached eggs immediately, add them to cold water to stop the cooking process.
- If cooking more eggs at a time, make sure to use a large and wide pot—it doesn't have to be high, but you need to have at least 2 inches (5cm) of water in it. You can determine what size of pot to use by looking at the photos in the body of the post. Prepare each egg separately as described above and then gently add all the eggs, one at a time, into the water. The cooking time remains unchanged. Start by removing the egg that was placed in the water first, and finally, take out the last egg added to the water.
- Calories = 1 poached egg. This is only an estimate!
Nutrition
Calories: 71kcal