Poaching eggs is easier than you think. It really isn't that hard. All you have to do is make sure you have your water at the right temperature and time it right. 185 degrees and 5 minutes. That's it! I love eggs, I'm kind of going through an egg phase right now! There are so many ways to cook eggs, it just never ends. Eggs are an easy way to add protein and a ton of flavor to any meal. This is my go-to method for poaching eggs.
First things first. Grab a medium sized pot and fill it with water and some salt. Not super salty. A teaspoon or two will do. Some people like to add vinegar to the poaching water but I don't really see the point so I just leave it out. The eggs come out just fine without it. You want to make sure you have enough water for the eggs to be completely submerged.
Set the head to medium high. You're looking for a slight simmer. The perfect temperature is 185 degrees. Just below a boil (212 degrees).
While your water is heating up, crack the eggs into separate bowls. This makes it easier to drop them into the water instead of cracking them one at a time. That would mean the first egg would be overcooked when the last one is just right.
If you want to make sure the water is at the perfect temperature, you can always use a thermometer to check the temperature. As long as the water isn't boiling, but has a few bubbles with a little steam, you're at the right temperature.
Always use a slotted spoon when poaching eggs. When it's time to remove them the water drains away. I can't stand watery eggs...yuuuck.
Malon and Faron are loving on each other today.
When the water is at the right temperature, create a whirl pool by stirring the water. When you've got a nice one going, quickly drop in the eggs.
Turn off the heat and leave the eggs in the water for 5 minutes. Let them sit...don't poke around at them. Be patient.
After five minutes, remove them with a slotted spoon and serve them immediately...any way you'd like.
And there you have it! Perfect medium poached eggs. If you want them more done, leave them in a little longer and or take them out sooner for a runnier yolk. I like mine on toasted English muffins with some sriracha and sliced scallions.
Check out my Eggs Benedict with Cajun Hollandaise!