How long to poach an egg?

Poach for 3-4 minutes for firm whites and a runny yolk. You can test for doneness by lifting out the egg with a slotted spoon and gently pressing your finger on the yolk. Return to water if you prefer a firmer yolk.

Do you need to add vinegar when poaching eggs?

Nope! Adding vinegar is a trick to set up the egg whites more quickly but if you follow the tips above, it is unnecessary. Feel free to add a bit if you like but I never do since I feel like it changes the texture of the egg whites and makes them more rubbery.

How deep should water be for poached eggs?

There will be lots of differing opinions on this but I like the water to be about 3 inches (8 cm) deep. If it is too shallow, the eggs will have a flatter shape.

Should I swirl the water?

Some people like to create a vortex to help the whites wrap around the yolk. This isn’t necessary and has a few downsides: you can only poach a single egg using this method and the aggressive vortex tends to create more ragged bits on the eggs surface. However, gently swirling the water along the pot’s edge for 10 seconds after the egg has been added can be very helpful to shape the egg as it begins to set.

Are poached eggs healthy?

Not only are poached eggs incredibly delicious but poaching is also one of the healthiest ways to cook eggs since shorter and lower heat cooking methods help retain most of the nutrients in the eggs. Eggs are one of the most nutritious foods, providing virtually all the vitamins and minerals you need (a true “superfood”). You can read this article if you want to learn more about the health benefits of eggs . Just remember that not all eggs are equal – try to buy the best you can (pastured eggs tend to be richer in nutrients).

Perfect Poached Eggs | Maple + Mango

Description

Learn how to make perfect poached eggs with the tips in this recipe!

Ingredients

Scale

1 large egg
For serving: Himalayan or sea salt and freshly ground pepper

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Instructions

Gently simmer water: Fill a medium saucepan with about 3 inches (8 cm) of water. Bring the water to a boil and then reduce heat until barely simmering (between 180-190F or 82-88C on an instant read thermometer).
Strain the egg: Crack the egg into a small fine mesh sieve set over a small bowl. Carefully swirl the egg around the sieve, letting any loose watery egg whites strain through (this reduces the wispy pieces when cooking). Transfer the strained egg into a ramekin.
Poach the egg: Tilt the edge of the ramekin into the water and gently slide the egg out. Slowly and gently stir the water along the pot’s edge in a clockwise motion for 10 seconds with a wooden spoon (this helps to shape the egg more perfectly while it begins to set). Cook for 3-4 minutes. You can test for doneness by lifting out the egg with a slotted spoon and gently pressing your finger on the yolk. Return to water if you prefer a firmer yolk.
Remove poached egg: Scoop out the egg with a slotted spoon and transfer to a plate lined with paper towel to remove any excess water before serving.
Serve and enjoy: Serve immediately while still warm. Season with a bit of salt and pepper and dig in!

Notes

Tips For Success:
- Make sure that your water is barely simmering before adding the egg! You want to see small bubbles coming up off the bottom of the pot but no bubbles breaking the surface of the water (between 180-190F or 82-88C on an instant read thermometer).
- Use a fine mesh sieve! Straining the egg first removes the watery whites to create a more tightly shaped poached egg and reduces the wispy pieces that create a mess in the pot.
- Use fresh cold eggs! Fresh eggs that are fridge cold hold their shape better
Poach up to 4 eggs at a time: Make sure to place each egg into separate ramekins and gently slip them one after another into the water, leaving some space between each one.
To Make Ahead: Transfer the cooked poached eggs immediately to an ice water bath to stop the cooking process.
To Store: Transfer to a storage container filled with cold water and store in the fridge for 2-3 days.
To Reheat: For a single poached egg, place some boiling water in a small bowl or cup and add the poached egg for about 30 seconds or until warmed through. To reheat a larger quantity, bring a pot of water to a bare simmer and lower each poached egg into the pot. Turn off the heat and leave them for 30-60 seconds or until warmed through. Remove with a slotted spoon, dab dry with paper towel and serve.