Best Perfect Poached Egg Recipes

PERFECT POACHED EGG

Steps:

• Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
• Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
• When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
• Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.

PERFECT MICROWAVE POACHED EGG

Steps:

• Boil water and add 1 tsp vinegar. Fill a ramekin or any microwave safe bowl 3/4 of the way with boiling water. Crack an egg and gently slip it into the water. Cover with plastic wrap or a plate and microwave on high for 30 seconds. Use a soup spoon and gently turn egg over, this is so it cooks on both sides. Cover again and microwave 15 seconds longer. Remove immediately from water with a large spoon and drain on a paper towel. Enjoy!

NIF'S PERFECT POACHED EGG

Steps:

• In a frying pan, heat enough water to cover the egg(s) to a low boil. Add salt.
• Crack an egg into a small bowl. Quickly dip bowl into the water. Slide the raw egg into the water. Immediately slide the other egg into the water in the same fashion.
• TURN OFF HEAT but leave on burner! Cover pan with lid - DO NOT UNCOVER and let sit for 4 to 6 minutes. You can uncover to check them, starting at 4 minutes. You'll know they're done if the white is not really jiggly.
• Using a slotted spoon, gently place eggs on a tea towel. If you use scented detergents or fabric softeners on your towels, do not use them. Instead, slide egg(s) onto good quality paper towels, so the towel doesn't fall apart. Let sit for a few seconds to drain the water.
• Place eggs on to toast, a slice of tomato, steamed spinach and/or a piece of low fat cheese.

PERFECT MICROWAVE POACHED EGG

Steps:

• Place water and vinegar in 6 oz. custard cup. Mix well.
• Crack egg into cup, making sure not to break the yolk. Lightly cover with saran wrap.
• Microwave for 60 seconds in 20 second intervals or until to your desired consistency.

THE PERFECT POACHED EGG

Steps:

• Start with a fresh egg. If the egg isn't fresh, the egg white deteriorates which leads to that jellyfish-like tendrils of whites seen with some poached eggs. To test for freshness, drop the egg into water. If it sinks, its fresh and perfect for poaching and souffles. If it stays submerged but lays with its wide-end up, its older but still good for most recipes. If it floats, throw it out.
• Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break the yolk. Let stand for 5 minutes.
• Meanwhile, bring a medium saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl the water until a vortex forms in the center. Slip 1 egg with the vinegar into the vortex and continue to swirl the water with the whisk around the edges of the pan until it returns to a boil. The egg white should wrap tightly around the yolk, forming an oval shape.
• As soon as the water returns to a boil, reduce the heat to medium and gently simmer the egg, frequently swirling the water, for 2 minutes.
• Using a slotted spoon, lift the egg from water and use kitchen shears to trim any stray pieces of egg white. Place the egg on paper towels and gently blot; transfer the egg to a bowl or plate. Repeat with remaining egg. Season with salt and pepper.

PERFECT POACHED EGG

Steps:

• Crack an egg, drop it into boiling water, and you'll get a poached egg, right? If it were that simple, there wouldn't be a million egg- poaching gadgets on the market. For clarity, we consulted the perfectionists at Thomas Keller's Per Se in New York, where chef de cuisine Eli Kaimeh gave us his numbe-one piece of advice: Start with a fresh egg. As an egg ages, the white deteriorates, which is why some poached eggs go floppy, surrounded by jellyfish-like tendrils of whites. At Per Se they put the raw egg in vinegar before cooking, which tightens the white so it's less likely to spread out. Instead of dropping the egg into simmering water, they stir the boiling liquid until it forms a whirlpool. The egg is placed in the vortex, creating the compact shape you see at restaurants that can be hard to achieve at home. Then they simmer it for exactly two minutes. That's the magic number to yield a cooked-through yet tender white and a thickened but runny yolk. You want "a lava-like flow of the yolk," says Kaimeh. And lots of buttered toast to go with it.