How to poach an egg? The easiest way is to use an egg poacher – I own one and I use it frequently. It’s probably the best way to poach several eggs at once. But if you prefer to poach eggs without using an egg poacher, I’m happy to report it’s completely doable – it’s just a matter of technique.
I like poaching eggs better than any other method of cooking eggs, because it’s a very gentle cooking method that results in a creamy texture and a delicate flavor.
- 1 tablespoon vinegar
- 1 large egg
- Fill a small saucepan with water and bring to a gentle boil. Meanwhile, break the egg into a a small bowl. This will make it easier to slide the egg into the hot water while keeping its shape.
- When the water has reached a gentle boil, add the vinegar. The vinegar helps the egg white congeal.
- Use a hand whisk to vigorously whisk the water, then slide the egg into the resulting whirlpool. This will help the egg hold its shape when it first enters the water. If making more than one egg, repeat the process (use a larger saucepan).
- Cover the pot, turn the heat off and set the timer for 5 minutes.
- Use a slotted spoon to lift the egg out of the water and place it for a few seconds on a paper towel, to drain. The egg white should be cooked-yet-creamy. The yolk should appear soft. When cut open, it should be thick but gooey. Enjoy!