How to Poach an Egg
I like sharing recipes with you as I did here, here, and here, but I’ve been slacking on the cooking front because life has just been so busy lately! However, I decided to share a simple how-to today because this is something I make myself every morning for breakfast and it makes me feel oh-so-fancy: a poached egg. I used to make myself a fried egg every morning, but then I realized I could probably make myself an egg that was slightly healthier and less of a mess to clean up.
It’s a weird, common misconception that poaching eggs is the hardest thing in the world behind resisting freshly baked cookies, learning Mandarin, or giving birth, but let me tell you you have been mislead, my friends.
So first thing’s first: start with a big ol’ cup of coffee. You’ll probably be doing this in the morning since this is a breakfast food and we all know that attempting something before you’re fully awake can lead to mismatched socks, stubbed toes, and cereal soaked in orange juice, so please don’t attempt to play with boiling water in this state.
Next, heat some water plus a splash of vinegar (I actually didn’t use vinegar during this demonstration because I didn’t have any, but usually I find it helps the egg bind to itself better) over the stove until the point just before it starts boiling.
Next, with one hand, stir the water in a circular motion to create a little whirlpool. With the other hand, dump the egg (which you have already cracked into a bowl) into the center of this whirlpool.
At this point you are going to freak out because it looks like you ruined it. Your egg looks like some freaky ghost with the whites trailing all over the place. Calm down and take a few more sips of coffee, it will all be okay. Remember that whirlpool you created? That’s going to keep your egg spinning in on itself and as it cooks, all those floating white pieces will bind together.
Now, depending on how runny you like your yolk is how long you want to cook the egg. I usually let it boil too long because I’m running around trying to get ready in the morning and the yolk ends up being too hard. You can usually tell when the egg is ready once the yolk has clouded over and if you poke it with a spatula it feels solid but still jiggles, usually after about 4-5 min.
Once the egg is cooked to your liking, use a slotted spoon to scoop the egg out of the water and onto a paper towel or cloth to drain (nobody likes soggy toast).
My favorite way to eat a poached egg: over gluten-free toast spread with avocado. Yum!