Poached eggs
Poach Eggs¶
You need to start with the freshest eggs you can get. Fresher eggs have thicker whites that will hold together much better. Crack your eggs into small ramekins. This makes it much easier to get them into the pan.
On the subject of pans, you want wide and shallow. I used to use the casserole on the left, but I’ve started using the sauté pan instead. Much better. You only need about 7.5cm water—optimise for area, not depth.
Do NOT boil your water. An egg fully cooks at about 80°C. That’s fully cooked. What one would consider cooked is more like 75°. Boiling water will also cause enough turbulence to pull the whites apart. When these bubbles begin to form, it’s game time.
I struggled to take this photo, understandably. The key is to lower the ramekin into the water. Once the water level rises up over the lip of the bowl, smoothly but swiftly tip the egg into the pan.
A shallow, wide pan means more room for more eggs! Plus it’s easier to keep an eye on things.
Remove the eggs from the pan with a slotted spoon and drain and trim on a paper towel (not pictured). Then add them to the rest of your breakfast!