Poaching Eggs

By: Allrecipes Staff  |  Photo by: allrecipes
Poaching Eggs
1 of 6
Did you know people have been eating eggs since the dawn of time? Sadly, some of our egg dishes are also just as tired and old. How about trying a French classic, a healthy poached egg? It might sound fancy, but with just a little know how you can make it right at home.
Easy Poached Eggs
You can poach eggs on your gas stove in just a few simple steps. No oil is needed, so it's healthy too! Just pour hollandaise sauce on top and 'Eggs Benedict' are ready!

1 Poaching Eggs step photo 1
For two poached eggs, bring about 1 liter water to a boil in a deep, wide skillet. You want a good 2 inches of water in your pan so the eggs don’t touch the bottom when you add them later.
2 Poaching Eggs step photo 2
While you’re waiting for the water to boil, get the rest of your equipment together.

Crack each egg into its own teacup or small bowl.

Paper napkins
Put several layers of paper napkins for absorbing extra water after the eggs are cooked.

You’ll also need a chhalni (slotted spoon, such as for deep frying pooriyan,) for handling the poached eggs.
Here’s a tip:
For the plumpest, prettiest poached eggs, use the freshest eggs you can find. The whites are thicker and don’t tend to spread out as much when they’re in the water.
3 Poaching Eggs step photo 3
When the water comes to a boil, reduce the heat so the water is gently simmering, and add 1 teaspoon distilled white vinegar and a teaspoon of salt to the water.

Look at the surface of your simmering water. You’ll see flatter areas between the bubbling areas. The flat spots are where you place your eggs. Bring the cup or dish with the egg in it right down to the surface of the water, then quickly but gently tip the egg in. Tip the second egg into another flat spot.

The whites of the egg will quickly start firming up, but the edges will most likely look frayed. To make a nice and tidy presentation, you can use your spoon to shape the whites. Gently lift the edges up and over the yolk for 10 to 20 seconds, until the egg whites starts firming up. Poach the eggs for 3 to 5 minutes, or until the whites are completely set. The yolks will be heated through, but they’ll still be liquid and golden.
4 Poaching Eggs step photo 4
Using your slotted spoon, lift the poached eggs one at a time out of the simmering water and place them gently on the paper napkins to soak up the extra moisture.
If the whites are still a little ragged looking, just trim them up with a sharp knife if you want to.
If you’re serving them right away, they’re ready to go. Serve with a nice spicy mint or tomato chutney and toast.
Provided by:

My reviews


My recently viewed recipes

My recent searches

Related recipes