How to Poach an Egg
Devashish
Mastering the perfect poached egg is a culinary skill that elevates any breakfast or brunch. This foolproof 10-minute method delivers a delicate egg with a creamy, runny yolk encased in silky whites.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Servings 1
Calories 63 kcal
Pot
slotted spoon
Measuring Cup
Fill the pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).
Crack one egg into a small cup (I use a measuring cup). Stir the water in a circular motion, then lower the egg into the simmering water, gently easing it out of the cup.
Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. (Cook poached eggs for 3 minutes for soft yolk, 4 minutes for medium, or 5 minutes for well done yolk).
Remove the poached egg with a slotted spoon.
Serve on avocado toast, or to make Eggs Benedict or your favorite breakfast.
Calories: 63kcalCarbohydrates: 0.3gProtein: 6gFat: 4gSaturated Fat: 1gCholesterol: 164mgSodium: 62mgPotassium: 61mgSugar: 0.2gVitamin A: 238IUCalcium: 25mgIron: 1mg
Keyword breakfast preparation, egg whites, hollandaise sauce, poaching technique, soft eggs