am i the only person who couldn’t figure out how to poach an egg? i tried every contraption on the planet before finally resigning to the fact that i just had to learn how to do it the hard way, which of course, turned out to be the easiest way ever. i felt pretty damn stupid to tell you the truth.
i actually never really liked eggs. in fact, i still don’t really like eggs, but eat them because they’re a great source of protein, cook up quick, and are crazy filling. i discovered i liked my eggs poached a couple years ago, and have spent the last couple years trying to figure out how to make a good poached egg. unlike any sane person, i never bothered to check the internet, and well, once i did, it didn’t help a whole lot. everyone has different theories, things they swear by, things they swear off, a little voodoo, and more. if you’re poached egg incompetent like i was, here are the key steps i’ve learned.
1. use a pot or a really deep pan
2. heat your water till it has all those little bubbles on the bottom that rise to the surface occasionally, but not so hot that it boils.
3. break the egg open into a small container so you can pour it into the water without it separating
4. leave it alone. i know, you see it go in there and the egg white is floating all haphazardly everywhere and you just want to reign it in. let it start to firm before gently pushing it about.
5. 3-4 minutes is all you need. the bubbles should be rising just enough to keep the egg from staying at the bottom of the pan/pot. if the yolk rests on the bottom, you’ll likely have a little solid chunk of yolk, which people will frown upon.
i like my poached egg on a bed of hash with a side of bacon. it’s a little morning bliss to get your day started right. give it a shot and if you have any suggestions on how to make a perfect poached egg, share it here!
