I’m a freak for eggs. I will eat them in any form. Scrambled. Deviled. Over easy. Over hard. Poached. Hard boiled. Soft boiled. Cadbury. I’ll eat ’em all. Poaching is the newest technique in my repertoire of egg cooking techniques and since I’m one of those “weirdos” (as both of the BBQ Brothers tell me) that love runny egg yolks, poached eggs are right up my alley.
This technique can be a little tricky, as poached eggs are very finicky and fragile, so I wanted to share the tricks I’ve learned on how to make the perfect poached egg!
To prepare your poached eggs, fill a deep skillet with 2 inches of water, heat over medium high heat and bring to a full boil. You want to ensure your water is at a rolling boil before adding the egg. (Note: Some people add white vinegar into the water at this point, but I have found it doesn’t seem to make a difference so I skip it!)Using a spoon, create a whirlpool effect in the pan by swirling the water in a circular motion around the outside edge. (Just in case you don’t know what a whirlpool is…. 😛 ) This will help keep the egg in one little mound rather than spreading out into the pan. Crack your egg into a small bowl and carefully pour the egg into the whirlpooling water. Be sure the edge of the bowl is very close to the water! You don’t want to drop it from too high or it’ll break up too quickly! Once the egg is added to the water, use a slotted spoon to push the egg white close to the yolk to try to keep the egg in one little ball. Cook for 3 minutes. Remove the egg with a slotted spoon and dry on a paper towel lined plate. This will get rid of all of the excess water that you don’t want to stick to your egg!That’s it! Now you’re ready to go make some poached eggs over chicken sausage and veggies! 🙂