A poached egg is an egg cooked without its shell in simmering water, so the white sets while the yolk stays soft and runny (unless you cook it longer). It’s a healthy, low-fat way to prepare eggs.
Quick Steps to Poach an Egg:
- Fill a pot with water (about 2–3 inches deep) and bring to a gentle simmer.
- Optionally add a teaspoon of vinegar to help the egg white hold together.
- Crack an egg into a small cup.
- Slowly slide the egg into the simmering water.
- Cook 2–4 minutes, depending on how runny you like the yolk.
- Remove with a slotted spoon and drain on paper towels.
Tips for Perfect Poached Eggs:
- Use fresh eggs—the whites cling better.
- Keep the water at a gentle simmer, not a rolling boil.
- You can swirl the water gently to help the white wrap around the yolk.
Poached eggs are great on toast, in salads, on ramen, or as part of eggs Benedict.
If you want, I can give a trick to make poached eggs perfectly round every time without swirling. Do you want me to show that?
