poached eggs
where to find me
the one whole leg collection
the basics
— takes about 5 minutes to prep then 3 minutes per egg
— Just because you can’t go out for brunch doesn’t mean you can’t have a perfectly poached egg!
the process
— first, you want to strain your egg
A note on the anatomy of eggs. So we know there’s the yolk and the whites, but what you might not know is there are actually two kinds of whites. There are whites around the yolk that stay together when you crack your egg, there there are also more liquidy whites that don’t stay together. That liquidy portion creates the wispies that can fog up your poaching water. So, if you crack your egg into a little strainer before poaching, you can get rid of those liquidy whites, and your egg will stay together much more cleanly in the water.
— once your egg is strained, transfer it to a little prep bowl or ramekin so it’s ready to go
— in a medium saucepan, bring about 5 inches of water to an almost-boil
It should have bubbles on the bottom, but not popping up quite yet.
— stir your vinegar into your water
It won’t add any weird flavor, it just helps the egg set up.
— with a spoon, stir the water quickly to create a vortex effect
— once the vortex is spinning, slowly pour your egg right into the middle
— let your egg hang out in there for 3 minutes
— after 3 minutes, your whites should be set
You can leave it in for another 30 seconds or so if they don’t seem quite done.
— using a spoon or a slotted spoon if you have one, fish out your egg and serve on your favorite egg vehicle
I love a poached egg on basmati rice. Surprise, surprise.
— to poach multiple eggs, do one at a time, creating a new vortex for each one
notes
— gluten free
— dairy free
