How to Poach Eggs Recipe
How to Poach Eggs
Poached eggs are essential for Eggs Benedict, and perfect atop Avocado Toast; the yolk provides a built-in sauce. Serve them French bistro-style on a dressed green salad with crumbled Metropolitan Market Bacon and crunchy croutons.
- 2 - 4 Metropolitan Market Organic or U-Pick Eggs
- Salt and pepper, to taste
- Heat 2 to 3 inches of water in large saucepan or deep skillet to boiling a gentle simmer, so bubbles are just visible.
- Break eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, gently slip the egg into water.
- Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.
- Sprinkle eggs with salt and pepper. Serve warm.
- Cook's Tips:
- Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or "angel wings" in the water.
- Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Water that is gently simmering produces the best result.
- Milk, broth, tomato juice, wine, even a pot of simmering soup, can be substituted for poaching water. Eggs will pick up color highlights from some liquids.
- Make ahead and "hold" for up to an hour in lukewarm water. Then dip into hot water for 30 seconds to reheat.
Ratings and Reviews
“For piaching eggs in water (not other liquids) add about a tablespoon of white vinegar. this will hold the eggs together so they dont get whispy. it does not impart a vinegar flavor to the eggs. ”
“This was simple yet informative.”