Poached Eggs: how to make them step-by-step

There are many ways to poach an egg. Some are more reliable than others.

If you’re like me, then you’ve experienced the miserable “egg soup" scenario. This is where your poached egg more closely resembles wispy threads floating in water than a delicate, coddled globe with a molten centre.  But don’t despair. There are ways to avoid this unfortunate situation.

One of the constants in successful poaching is the quality and freshness of the egg. However, finding really fresh eggs on grocery shelves can be a challenge.

First, check the use-by date. Sounds simple but it can often be overlooked when you’re faced with a wall of eggs. There can be up to two weeks' difference in use-by dates between eggs sitting side-by-side on your supermarket shelf.

Secondly, look at the eggs. Choose eggs with a chalky surface over those with a smooth one – this is a sure sign of fresh eggs.

Once you have your fresh eggs, you need to know the best method for poaching them... Read on...

Happy New Year!

How to poach an egg

Poaching eggs can be hit or miss so don't expect to get it on your first go. Have a few spare eggs handy just in case and remember that you need:

1. fresh eggs at room temperature
2. a little vinegar in the saucepan to help the egg set
3. Good luck!

Step 1: Have your fresh eggs at room temperature. If they've been in the fridge you need to "condition" them. This means putting them in a bowl of hot water (not boiling) for 5 minutes to warm them up.

Next, fill a saucepan with with water (about 8cm high) and bring it to the boil. Add about 1 teaspoon of white vinegar.

Step 2: Once the water has reached a rolling boil, turn it right down to low so there are barely perceptible bubbles bubbling to the surface. Take a spoon and stir the water in a circle to form a whirlpool. Have an egg ready next to you.

Step 3: Gently crack the eggshell and open the egg into the middle of the whirlpool.

Step 4: The whirlpool vortex will spin the egg into a delicate coddled shape. The addition of the egg will bring the water temperature down so you have to turn the heat up very slightly but not so the water bubbles. Poach the egg for 2-3 minutes.

Step 5: Use a slotted spoon to transfer the egg to a bowl of cool water while you cook the other eggs (if you are cooking more than one).

Step 6: Hold the submerged egg in one hand, keeping it in the cool water and then use your fingers or a pair of scissors to gently pull or cut off any straggly bits of egg white (pictured above, top right).

Just before serving you can dunk the poached eggs back into the saucepan of hot water to heat them up and then drain them on a kitchen paper towel.

Serve the poached egg on a slice of buttered toast with sea salt and freshly ground black pepper.

Comments

[Koek!]

Great advice, thanks. My poached eggs are always a hit-and-miss affair, no matter how much advice I get! I like to use a small bowl with slanted sides to plop the eggs into the water. I hate that you can only really do one at a time! I never thought to reheat them quickly before serving though (thought it might overcook them), but I'll give it a try. I'm just addicted to poached eggs for breakfast!

[Peter G]

Happy New Year Syrie...Poached eggs are my biggest challenge in the kitchen. I can't sem to make them correctly. (I use a microwave trick that works half the time). I'll keep your post bookmarked and give it another go.

[yours deliciously]

Happy New Year! Thank You for sharing..always wondered how these were done..

[Kimberly]

Thank you so much for the tutorial! Trying to poach eggs has been so demoralizing, so hopefully this will help.

[DocChuck]

Didn't work for me.

[Anica]

Thanks for this. Finally. I sat down to some great poached eggs this morning. I got it on the second go. I think I had the water too high or something the first time and the bubbles just kind of broke my egg apart. I had to start again with fresh water but it worked great! Thanks.

[Marc @ NoRecipes]

Happy New Year! Wow that's a great tip about the whirlpool (and cool to see). I know it's a lot of extra dishes to clean up, but I find that breaking the eggs into ramekins first makes it easier to "place" them in the water without causing the kind of turbulence that makes the wispy strands.

I have to say I have yolk envy, even the best eggs I find in stores here aren't nearly as orange as yours.

[Sophie]

Thanks for this step by step cooking method for the poached eggs,..very well appreciated!!!

A belated Happy New year to you!!!

[Lorraine @NotQuiteNigella]

Fantastic capture of the dripping yolk! Egg poaching is one of those deceptively hard things I find! :P

[Alexa]

Happy 2010 Syrie!
This poached egg looks fantastic. What a shot!
I love poached eggs. My family has an egg meal every week (sort of like a tradition). We try something new every time. I think this week's will be poached eggs. Thanks for the inspiration!

[Soma]

Happy New Year! Love the dripping egg yolk.

[ovenhaven]

What a beautiful shot! Thanks so much for the step by step photos, and the tips! I've never tried poached eggs (I'm not a fan of runny yolks), but the mister would definitely love this :)

[healthy sports]

It works!!! :) Thanks..

[wedding photographers in Orlando, Florida]

Im so running to the store right now and trying this, thanks

[Healthy Foods Blog]

Thanks for the tips ma'am especially the part on how to choose the real fresh egg. I never knew that chalky ones are fresher than smooth surfaced eggs.

[Natalie]

Great tips on poaching eggs and on the freshness of eggs. Nice to know I'm getting fresh ones from my Co-op.

[mycookinghut]

Happy New Year!
I love poach eggs!! It's great to learn!

[baby cribs]

Thanks for sharing the tips! I like the way you do it! I always make some and yet they always end up in disaster. But I still eat them though.

[Johnny Ancich]

Speaking of camels...
http://pastexpiry.blogspot.com/2010/01/cartoon-camel-parking.html

[Manggy]

Happy new year Syrie! I've only tried this once when I was very young and of course it didn't work out (I didn't even know how to simmer back then... duh). That is a thing of beauty! And yes to black pepper, yum!

[Kitchen Butterfly]

How yummy is that.................love it, love it, love it

[Ellja]

a very very very genius shot! This is the way it is....

[Jess Lai]

hello Syrie !

this is Jess from class. =)

how are your holidays so far ?
i cant wait to see you again !

this is such an AWESOME blog .. so detailed and all. GOOD WORK !

i always tend to LOVE every picture that you take .. you should show me one day. =]

take care & see you soon !

[Health food]

Thanks for this.... Finally. I have to try this great poached eggs....

[Claire]

Just made my first poached eggs ever, it was a total success, thanks for your tips!
Yummy yummy, couldn't resist making two more on the spot :)

[Charito]

oooo poached eggs are healthy..i only do em when i have soup noodles but will definetely do it from now on for breakfast!

[Food]

Let me try this posched egg... good for health
http://www.facebook.com/pages/Viva-Magazine-Your-Premium-Womens-Natural-Health-Magazine/262734921452?ref=ts

[Kat (Spatula, Spoon and Saturday)]

god i feel like i would be licking the screen if it wasn't so dusty. maybe i really shouldn't dust afterall since it prevents me from licking the screen when i'm looking at your site!

[Shmii]

Hi,
Your blog was recommended to me by a foodie friend and I've been perusing ever since. The step-by-step poached egg guide is fantastic! Thanks