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,
Bring the water to a simmer (small bubbles, barely moving)
Tip: Using a ramekin assures no pieces of shell or broken yolks in the water
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Tip: Using a ramekin assures no pieces of shell or broken yolks in the water
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
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
Using a slotted spoon, remove the egg from the saucepan
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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