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There are a lot ofeasy ways to cook eggs, but poaching is not usually considered one of them.
Audrey Bruno
It took me years to finally nail egg poaching because there’s so much misinformation out there.
Spoiler alert: They do.
(Not that I doubted him anyway.)
Audrey Bruno
First, let’s talk about what poaching means.
Poaching is the act of cooking something in hot liquid.
Korbee says you’ll need a saucepot between 4 and 6 inches deep and a slotted spoon.
Audrey Bruno
But if you’d rather not risk a burn, do what I do.
Either way, you don’t need to spend money on a single-purpose egg-poaching gadget.
Fill the pot about three quarters full with water.
Audrey Bruno
Then add a drop or two of acidic liquid.
“Salt is also helpful as a seasoning.”
Stay in that range and your water is simmering.
Andrew Purcell; Carrie Purcell
Any higher will leave you with an egg that’s accidentally scrambled, or overly tough, or both.
But you don’t need a thermometer to know if you’re at the right temp.
If you drop an egg into a pot of water from high up, it’s going to scramble.
Andrew Purcell; Carrie Purcell
That’s why he prefers to do it straight from the shell.
Once the egg is submerged, don’t stir it or touch it immediately.
Let it sit until it begins to rise.
Andrew Purcell; Carrie Purcell
That’s when you might start checking to see if it’s finished.
“I like to engage with my food” he explains.
Serve your perfectly poached egg in these recipes.
A perfectly poached egg on toast will always get you likes on the ‘gram.
