How to Poach an Egg

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The daunting, yet beautiful poached egg. The fact is, poached eggs really aren’t as scary as they seem! If you’re a foodie like me, you definitely want to know how to make a poached egg so you can get countless shots of egg yolk DRIP. Here are my tips and tricks to make them as easily as possible. 

When making a poached egg it’s important to know the difference between thick and thin egg white. Take a mesh strainer and crack your egg into it. The thin egg white will fall through the strainer and you will be left with thick egg white and egg yolk. Doing this will make your poached egg more uniform. 

Before you slide the egg into your pot of water, make sure the water is at a simmer and not boiling. If the water is boiling the egg may break apart, and you’ll be back at square one (ugh). 

Once the egg is in the water it’s important to move it around so the egg can cook evenly on all sides. You’ll know the egg is ready to be flipped over when the egg white becomes slightly opaque.

Gently take your egg out of the water after 3 to 4 minutes. Your poached egg should be set on the outside and soft and squishy on the inside. 

instructions:

  • Bring water to a simmer in a pot on the stove

  • Strain egg so that only thick white and yolk remain

  • Slide egg into the water

  • Gently move egg around and flip after about 2 minutes

  • Remove egg from water after 3-4 minutes

Poached eggs are great because they can be added to every meal, especially if you’re a fan of a runny egg yolk. Also, (top tip alert!!!) poached eggs can be stored for up to 2 days by keeping them in a bowl of cold water in the fridge. All you need to do is pop them into hot water for a few seconds and they’ll be good as new! For more egg hacks, head over to my YouTube channel and let me show you how to perfect the art of eggs. 

Besser's BasicsElena Besserpoached eggs, perfect poached egg, brunch food, how to poach an eggComment