How To : Poach an Egg

A couple weeks ago the Chef in my cooking class gave us a whole lesson in poaching eggs. Several of you requested that I share the tips and techniques on how to properly poach an egg. Below is the step-by-step approach. Try it out at home, with a little practice, you will become very comfortable with poaching eggs.

In another week or so, I will have a post for Eggs Benedict. This is a very popular breakfast item which requires a poached egg.


How to Poach an Egg

1. Simmer a pot of water to around 180 degrees. (Do not bring to a boil!!!)




2. Use cold, fresh eggs! (The colder and fresher the egg, the better it will stay together as it cooks in the water.)

3. Pre-crack egg into small bowl.




4. Get as close to the hot water as you can before gently dropping the egg into the water.







5. Since the egg is a protein, it will automatically want to try and attach to the bottom hot surface of the pan. Using a rubber spatula, gently work your way around the egg to make sure it is loose and free flowing in the water. Now, leave it alone while it cooks.




6. Let the egg cook. I can't tell you the exact time it will take for your egg to be done. The key is that you want the egg white to be cooked through but the egg yolk should still be nice and runny. If you take your egg out of the water, cut into the egg white and see that it's still a little raw. You can always put it back in the water so it can finish cooking.

7. While the egg is cooking, skim off the top of the water so that you can get a better look at your egg.




8. Use a slotted metal spoon to remove egg from water.




Tip: If not serving right away, you can put the eggs in an ice water bath until ready to eat. Then put them back in hot water for a few seconds to reheat it right before serving.

9. The egg white should be cooked through but the yolk should be runny.













Season with salt and pepper if desired.