How to Poach an Egg

Poached eggs are intimidating, but in reality they are actually so easy to make! Start practicing with one egg and then once you nail that you can cook multiple at once.

A few hacks for the perfect poached eggs are to pick fresh eggs because they hold their shape, use a strainer to remove loose whites, temp the water, and a gentle swirl.

Ingredients:

• 1
• apple cider vinegar (optional)
• seasoning

Preparation:

STEP 1.

Crack an egg into a strainer and move it around, you will see the loose whites fall through which is what we want. Place into a ramekin.

STEP 2.

Add water to a pot, enough to where the egg will be completely submerged. Bring it up to poaching temperature, from 160*f-180*F, barely bubbling. If wanted, add a splash of apple cider vinegar, this helps the egg keep form but isn’t essential.

STEP 3.

With a slotted spoon gently swirl the water and slowly lower the egg into the water. Once the whites of the egg form, lift it off the bottom of the pan so it doesn’t stick. Let it poach for 2-3 minutes. Once it looks pretty formed you can lift it out with the spoon and gently touch with your finger, the whites should be completely firm while the yolk should jiggle. If the whites still jiggle a lot cook for another 30 seconds or so. Remove and place on a paper towel to drain the water.

STEP 4.

Plate, season and enjoy!