How to: Poached Eggs

Tuesday, December 1, 2015


Hi all! Poached eggs are my absolute favorite way to eat eggs. To me, they're just perfectly cooked and I love the way the yolk kind of pops when you put your fork through it. I love eating it with buttered toast and a cheese underneath. It makes the absolute best breakfast. Read on to find out how to make the PERFECT poached eggs. Also, ignored the top one, it totally fell apart when I took it out of the pot. Oops.


The secret to poached eggs is to strain them. You want a fresh egg so that the whites are tighter and more consisten. Crack the egg on top of a mesh strainer and swirl it gently around until all the runny whites are out.



Next, make sure that your pot of water is barely boiling. You want it to be nice and simmering but boiling is a little too harsh.


Slowly put the egg into the pot, making sure to not disrupt it too much. As you can see, it sticks together a lot better because you strained the whites.


Go ahead and flip the egg carefully after a minute or two. It should look something like this. I think it kind of looks really adorable and like an actual egg. Yay!


Finally, after a couple of minutes on each side, your egg should be cooked. Use a slotted spoon to take it out (carefully) and drain it a little bit. Add a pinch of salt and pepper and voila! Enjoy!







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