Poached Eggs

Name: Poached Eggs
Prep time: 10 min
Total time: 10 min
Ingredients: 4 very fresh large eggs, cold from the fridge; water, about 2 l, 8 cm deep

Tight, tender whites and runny yolks, without vinegar or vortex

Makes: 4 eggs
Hands-on: 10 min
Total: 10 min
Level: Some skill

A neat poached egg depends on draining off the watery outer white in a sieve before it goes in the pan. You get a compact egg with no wispy strands, and you can poach four at once.

Ingredients

4very fresh large eggscold from the fridge
waterabout 2 l, 8 cm deep

Diet: Vegetarian, Gluten-free, Dairy-free
Allergens: egg

Method

Fill a wide saucepan with 8 cm of water and bring to a gentle simmer, with small bubbles on the bottom and only the occasional bubble breaking the surface, about 85–90°C (185–195°F).
Crack one egg into a fine sieve set over a bowl. Swirl gently for 10–15 seconds to let the thin, watery white drain away. Tip the egg into a small cup.
Lower the cup to the surface of the water and slide the egg in. Repeat with the other eggs, spacing them apart.
Poach for 3–3½ minutes, until the whites are fully set and the yolk jiggles when you lift the egg with a slotted spoon. 3 min
Lift each egg out with a slotted spoon, rest it briefly on a folded paper towel to drain, and serve.

Why it works

An egg white is made of two parts: a thick white that clings to the yolk and a thin, watery white that spreads and makes ragged strands. Draining the thin part off leaves only the thick white, which sets into a neat shape. Gentle, sub-boiling water cooks the white evenly without tearing it apart or toughening it.

Common mistakes

Rolling boil: the eggs are tossed and torn. Keep the water just shivering.
Old eggs: the white is thin and spreads. Use the freshest eggs you can.
Cracking directly into the water: the egg breaks up. Use a cup and lower it in.

Variations

Make ahead for a crowd: Poach eggs for 2½ minutes, plunge into ice water and refrigerate for up to 2 days. Reheat in hot (not boiling) water for 1 minute; ideal for Eggs Benedict.

Make ahead and storage

See the variation: poached eggs can be made up to 2 days ahead and reheated.

Notes

A splash of vinegar in the water helps set the whites if you skip the sieve, but it can make the eggs taste sour. Salt in the water tends to make wispy whites.