Perfect Poached Eggs (Print Version)
# Ingredients:
01 -
One large egg
# Instructions:
01 -
Drop the egg into a small sieve held over a cup or tiny bowl. Swirl the sieve gently to let the thinner egg whites fall through. Toss out the liquid part, then set the egg aside in a small bowl.
02 -
Fill a small pot with at least a couple of inches (5 cm) of water and bring it to a soft simmer. Don’t add salt. Look for gentle bubbles on the top but avoid any rapid boiling action.
03 -
Slide the egg carefully from the bowl into the calm, simmering water. Let it cook for about 4 minutes if you like the yolk slightly runny, or 3 to 3 and a half minutes if you'd prefer it really runny.
04 -
Lift the egg out of the water with a slotted spoon. Let it rest briefly on a piece of paper towel to soak up extra water, then serve right away.
# Notes:
01 -
Colder, fresher eggs work the best when poaching.
02 -
If you're not eating the eggs immediately, pop them in cold water to stop cooking.
03 -
When making several poached eggs, grab a pot that’s wide and shallow with at least a couple of inches (5 cm) of water. Prep and add each egg one at a time, using the same cooking time for all. Remove them in the order you dropped them in to keep the timing fair.