How To Poach Eggs

Article by: Suhara Hashim | Photo by: Allrecipes

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How nice it is to start your morning with a good breakfast of eggs, especially if it's eggs benedict. To do that you need to know how to poach the eggs. Here we'll show you how and say goodbye to messy, broken, gooey poached eggs!

A step-by-step instructions for poaching eggs.

What you will need: Saucepan Water White vinegar Slotted spoon Paper towel

First you need to get your saucepan filled with water and bring it to a boil.

Crack the amount of eggs you want to make into individual bowls. It is easier to slide the eggs into the pan and it helps keep the shape. Also, it is best to use fresh eggs as older eggs will have a runnier white and a flatter yolk.

Make sure you have your mise-en-place ready by the stove as the eggs will not take long to cook. That would be your set up - slotted spoon and paper towel for draining.

Once the water comes to a rolling boil, turn down the heat and bring it to simmer. Add 1 tablespoon vinegar into the water and give it a whirl in a big circular motion.

Gently slide in the eggs one by one. Do not overcrowd the pan. The acidulated water will help set the eggs and the whirlpool of water will help keep the shape.

Poach the eggs at a simmering level for 4-5 minutes for soft yolks. If your egg sinks to the bottom, let the whites set and ladle some of the hot water over the yolks before you attempt to move it.

When ready, gently remove the eggs with a slotted spoon.

Drain the eggs on paper towel before serving. If you wish to make it look nice, you can cut the stray strands and shape it.

Poached eggs can be made ahead of time and kept in a bowl of water in the refrigerator for up to 24 hours. Simply reheat it in hot water and repeat Step 7 & 8 before serving.