I’m not a really a huge egg person, I tend to go for the sweeter options when it comes to breakfast. I go the pancakes or french toast route. When it comes to a runny poached egg, however, I’m all over that.
My mom used to have this fun egg poaching contraption that for special occasions she would whip out and we would all enjoy some delicious, perfectly prepared, poached eggs. It was certainly more work that frying or scrambling, which I assume is why we didn’t see that fun egg holder very often. In a way, I’m glad it went down that way. Kept it special, like a treat almost.
I don’t usually make poached eggs. Probably because (in my mind) they take a little more work. They really aren’t difficult though.
We all know that eggs are all about timing. With scrambled, you want to go a little shy, keep them runny, not dry as a bone. With poached, you can’t visually tell when they’re ready (and by ready I mean runny), so you have to practice a few times and find the perfect timing. I’m making it sound harder than it is. Don’t be worried, you’ll be fine.
Heat a pot with a few inches of water. You do not want boiling water. You do not want simmering water. You want very hot water at the point right before it simmers.
Once it gets to this point, turn the temperature down a bit so it doesn’t bubble. If your water has already begun boiling, bring the temperature down to below the boiling point.
Put a few splashes of vinegar in the water. I use about a heaping cap full. People are mixed about the whole vinegar thing…this is how I do it, and it works.
Break an egg into a small dish. It is always easier to slide the egg in from a dish.
Make a whirlpool in the water with your spoon.
Slide the egg into the middle of the whirlpool with your other hand.
The reason for the whirlpool is that it helps the egg stay together, wrapping the white around the itself. You can help it along too with your spatula or spoon by gently pushing it all in as it initially sets. If your egg has stuck to the bottom of the pot, just slide the spatula very very gently underneath after 30 seconds or so of cooking.
A few minutes later, your mostly-perfect egg should be ready. Look for an egg that wobbles, but just a little, when nudged with the spoon, about 3 to 4 minutes of cooking time.
Scoop it out with a slotted spoon.
Let it drain on a folded paper towel. Don’t skip this step and go straight to the plate. You will find a puddle of water on your plate, and that’s gross.
Once you’re ready, carefully place it on your salty buttered toast and enjoy :)!
If you’re feeling fancy, sprinkle on some chopped parsley.