Ask the Chef: How Do I Poach An Egg?

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

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,

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


The egg will drop to the bottom of the pan

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

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

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.