Perfect Poached Eggs Simplified (Print Version)
# Ingredients:
01 -
1 egg
# Instructions:
01 -
Crack the egg into a small fine-mesh sieve placed over a small bowl or teacup. Gently swirl the sieve to drain away the thinner parts of the egg white. Discard the liquid, then transfer the egg to a small bowl.
02 -
Bring a small pot of water to a gentle simmer with at least 2 inches (5 cm) of water. Avoid adding salt. Ensure the water is gently simmering, with small bubbles on the surface, but not boiling rapidly.
03 -
Carefully transfer the drained egg from the bowl into the barely simmering water. Cook for around 4 minutes for a moderately runny yolk or 3 to 3 1/2 minutes for a very runny yolk.
04 -
Use a slotted spoon to lift the poached egg from the water. Briefly place it on a paper towel to absorb excess water, then serve immediately.
# Notes:
01 -
Fresh, cold eggs yield the best results.
02 -
To stop the cooking process, place poached eggs into cold water if not serving immediately.
03 -
When cooking multiple eggs, use a large, wide pot with at least 2 inches (5 cm) of water. Prepare each egg separately before adding them into the water, maintaining the same cooking time. Remove eggs in the order they were added for even results.