Poached Egg Recipe

Cooking Directions

• STEP 1.Fill a saucepan with water and bring it to a gentle simmer.
• STEP 2.Crack an egg into a small bowl or ramekin.
• STEP 3.Create a gentle whirlpool in the simmering water using a spoon.
• STEP 4.Carefully slide the egg into the center of the whirlpool.
• STEP 5.Cook the egg for about 3-4 minutes for a runny yolk or 5-6 minutes for a firmer yolk.
• STEP 6.Using a slotted spoon, carefully remove the poached egg from the water.
• STEP 7.Place the poached egg on a paper towel to drain excess water.
• STEP 8.Season with salt and pepper, and serve immediately.

Cooking Tips

• Use fresh eggs for the best results as they hold their shape better.
• Add a splash of vinegar to the simmering water to help the egg white coagulate faster.
• To make multiple poached eggs, cook them one at a time to avoid overcrowding the pan.
• If you prefer a more set yolk, cook the egg for an additional minute.
• Poached eggs can be made ahead of time and stored in cold water in the refrigerator for up to 2 days.

Storage and Serving

• Poached eggs are best served immediately while the yolk is still runny.
• They can be served on their own, on toast, or as a topping for salads or grain bowls.
• Leftover poached eggs can be reheated gently in warm water or in the microwave for a few seconds.