Ask the Chef: How Do I Poach An Egg?

Perfect Poached Egg
Perfect Poached Egg
Carol Blonder

I like to make Eggs Benedict, but my eggs are either under or over done, any tips for making poached eggs?

The simplest cooking techniques, like egg poaching, are often the ones that appear to be the most challenging. Here are the steps and a few tips to add to patience and practice to achieve the perfect poached eggs every time.


Follow the jump for techniques and tips

In a small bowl,

Ask the Chef: How Do I Poach An Egg?
Carol Blonder
Bring the water to a simmer (small bubbles, barely moving)
Break egg into a small ramekinTip: Using a ramekin assures no pieces of shell or broken yolks in the water
Break egg into a small ramekin

Tip: Using a ramekin assures no pieces of shell or broken yolks in the water
Carol Blonder

Tip: Using a ramekin assures no pieces of shell or broken yolks in the water

 
Gently stir the water in one direction to create movement in the water
Gently stir the water in one direction to create movement in the water


Carol Blonder


Ask the Chef: How Do I Poach An Egg?
Carol Blonder
Place the ramekin close to the surface of the water, and slide the egg in 
The egg will drop to the bottom of the pan


The egg will drop to the bottom of the pan


Ask the Chef: How Do I Poach An Egg?
Carol Blonder
Use a spoon to gently nudge the egg white toward the yolk


Tip: This gentle push will also help the egg white form around the yolk

Tip: The egg is almost done when the white turns from translucent to opaque and the

Ask the Chef: How Do I Poach An Egg?
Carol Blonder
Using a slotted spoon, remove the egg from the saucepan


Ask the Chef: How Do I Poach An Egg?
Carol Blonder
Place the egg in the ice bath

Tip: This "shocks" the egg, it will stop the egg from continuing to cook.

Note: Ragged edges and stray strands of white are O.K.
Tip: Professionals trim away the ragged edges with a knife or scissors

Tip: Poached eggs can be stored in a clean bowl of cold water in the refrigerator and held for one day.
When ready to serve, re-warm in a prepared pan of gently simmering (not boiling) water.


Check back tomorrow for Poached Egg and Arugula Salad with Pancetta recipe


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