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The Internet has a host of hacks, shortcuts and easy recipes to land the perfect poached egg. There’s something about cooking an egg to the perfect consistency that has Internet chefs absolutely obsessed! Over the last few months, several chefs and content creators on social media have shared their hack for achieving flawless soft and delicate poached eggs.
In fact, several experts have even suggested a microwave method to make good poached eggs. However, most functional recipes for a poached egg need minimal equipment and just a few minutes of prep. Here are some of the Internet’s favourite methods for making a poached egg at home.
The Vinegar Hack
Adding vinegar to the poaching water helps coagulate the egg whites faster, resulting in a neater, more compact poached egg. White vinegar or apple cider vinegar works well for this purpose. Simply fill a large saucepan with water, add a splash of vinegar (about a tablespoon per quart of water), and bring it to a gentle simmer. The acidity from the vinegar will help the egg whites coalesce more quickly, giving you perfectly poached eggs with minimal feathering.
The Whirlpool Method
A method preferred by both chefs and newbie cooks, it can help you achieve consistent eggs. Creating a whirlpool in the poaching water is a classic technique that helps wrap the egg whites around the yolk, resulting in a more uniform shape. To do this, use a spoon or spatula to stir the simmering water in a circular motion, creating a vortex in the centre of the pot. Once the water is swirling gently, carefully slide the cracked egg into the centre of the whirlpool. The centrifugal force will help the egg whites wrap around the yolk, yielding a beautifully shaped poached egg.
Use a Ramekin or Strainer
For those who struggle with cracking eggs directly into the poaching water, using a ramekin or a fine-mesh strainer can provide more control and precision. Crack the egg into a small ramekin or cup, then lower it gently into the simmering water. Alternatively, you can crack the egg into a fine-mesh strainer set over a bowl to drain off any excess liquid before transferring it to the poaching water. This method ensures that the egg maintains its shape and prevents any unwanted wisps of egg white.
Cover for Even Cooking
Covering the poaching pot with a lid helps trap steam and heat, ensuring that the egg cooks evenly from top to bottom. After gently lowering the cracked egg into the swirling water, cover the pot with a lid and let the egg poach undisturbed for about 3-4 minutes for a soft yolk or longer for a firmer yolk. Avoid lifting the lid during the cooking process, as this can cause fluctuations in temperature and disrupt the poaching process.
Ice Bath Hack
To stop the cooking process and prevent overcooking, transfer the poached egg to an ice bath immediately after removing it from the poaching water. Simply fill a bowl with ice water and use a slotted spoon to transfer the cooked egg from the pot to the ice bath. The cold water will shock the egg, halting the cooking process and preserving the desired texture of the yolk. After a brief soak in the ice bath (about 30 seconds), carefully remove the poached egg and blot it dry with a clean kitchen towel before serving.
