Recipe

The Perfect Poached Egg Recipe

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Ingredients

Directions

Step #1 First, carefully immerse each egg in the shell in boiling water for 8 seconds, adding no more than one layer of eggs to the pan & removing them in the same sequence in which they were added.
Step #2 The heat cooks the thin layer of white just inside the shell, separating it from the thick white around the yolk.
Step #3 Don't worry if the shells crack.
Step #4 You can poach the eggs at once, or chill them up to two days.
Step #5 Best of all, when you poach these eggs side by side, they don't stick together.
Step #6 To poach fill pan with enough water to cover an egg out of the shell by at least 1 inch.
Step #7 A 12-inch frying pan holds as many as 10 large eggs.
Step #8 Set pan over high heat just until one or two bubbles break the surface of the water.
Step #9 Then reduce heat so bubbles that form on pan bottom only pop to the surface every once in awhile.
Step #10 An active boil toughens & breaks up the eggs.
Step #11 Crack eggshells, one at a time, holding each shell close to the water surface as you break it open & letting the egg slide carefully into the water (stretching also tears up an egg).
Step #12 Cook until eggs are as done as you like, poking gentlly with a spoon tip to check firmness.
Step #13 Soft but safely heated yolks take 4 to 5 mins.
Step #14 As the eggs are cooked, lift them from the water with a slotted spoon.
Step #15 Serve, or if making ahead, immerse in ice water, cover, & chill up to two days.
Step #16 To reheat, immerse eggs in water that's just hot to touch (but not hot enough to cook them further) until they feel warm, 5 to 10 mins.
Step #17 Lift out with a slotted spoon (or your hand), drain, & serve.
Enjoy the The Perfect Poached Egg recipe