How to Poach the Perfect Egg in Just 5 Minutes. Welcome back to my series “Modern Mondays” where I show you the basics of cooking, chopping, and cutting every single Monday. These are the few tips and tricks I have learned over the years on how to make the perfect poached egg.
Additional tips are:
✨How firm or runny you like the egg will depend on how long you leave it in the simmering water for. If the yolk feels firm to the touch, it’s definitely well done
✨Straining the raw eggs for about a minute in a fine mesh sieve allows the runny whites to pass through, leaving only the firmer part of the white behind which in return makes a perfectly shaped poached egg
✨You do not need to add vinegar to the water but I always do. And no, the eggs will not taste like vinegar by any means
✨Set the poached egg on a paper towel before you serve to remove excess moisture before serving
✨You can definitely poach two eggs at a time using this method but be sure to gently place them in and make sure the water is simmering, not boiling
How to Poach the Perfect Egg in Just 5 Minutes
- one large egg
- simmering water
- 1 tablespoon of white vinegar
- Over a bowl crack the egg through a fine mesh sieve. This will allow the loose egg whites to separate. You can save the loose egg whites for another recipe.
- In a pot on the stove add water and let it come to a simmer.
- Add the vinegar and as it simmers give it a little swirl with a spoon or anything you have on hand.
- Gently add the egg and set the timer for five minutes.
- Remove it with a slotted spoon and set it onto a plate with paper towel. Increase the time accordingly if you like a firm egg and not a runny yolk. Enjoy on toast, salads, English muffins or any way you like.
Thank you for the recipe!
I was wondering, how high should the heat be when you add the egg in the water please? (Medium/do you turn it off?)
The water should be simmering. Medium-low 🙂 You don’t want it to be vagarous