I say the skill of cooking eggs is a pretty basic one to have.
Hard boiled? - Hot water, drop, wait, take out.
Over easy? - Hot pan, crack, flip.
Sunny side up? - hot pan, crack, don't flip.
Scrambled? - Hot pan, mix with fork, flip a bunch of times.
But then there is poached eggs....
Ahhh... beautiful, delicious, healthy poached eggs. Sorry - those are the words I describe poached eggs that I order at a restaurant. Soggy, hard-yolk, straggly mess is how I describe the poached eggs I make at home. Otherwise known as an obliterated mess. You know what I am talking about! We've allll been there. At least once (or twice).
I found out it takes a little more than just cracking eggs into hot water. It takes a little finesse, a little love, and just a teeny bit of instructions.
Who's with me?
How to Poach an Egg
You will need:
- A pot
- White Vinegar
- A very small bowl/dish
- A slotted spoon
Okay, here goes. You ready?
Get yourself a pot of water and bring it to a boil. Pour a splash or a gulp of white vinegar in it. In the meantime, crack an egg into a small bowl.
When the water comes to a boil, turn it down a smidge, we don't want to blow your eggs to smithereens.
Just don't put too many in at a time or else they get crowded and fight for your attention.
For a runny yolk - 2 minutes, medium yolk - 3 minutes and a hardish yolk - 4 minutes. Keeping in mind your eggs will continue to cook once on the plate.
Use your slotted spoon to scoop them out, draining the water.
And your are done! A beautiful, velvety poached egg... well hopefully.
With that being said, there are oodles and oodles of instructional videos out there that rock. Just take your time, have a little patience. And don't beat yourself up if one ends up on the floor in an angry puddle.. just try again! You can do it!