{"id":42471,"date":"2024-03-29T08:43:03","date_gmt":"2024-03-29T12:43:03","guid":{"rendered":"https:\/\/cleanplates.com\/?p=42471"},"modified":"2024-03-28T15:13:21","modified_gmt":"2024-03-28T19:13:21","slug":"poached-eggs","status":"publish","type":"post","link":"https:\/\/cleanplates.com\/recipes\/how-to\/poached-eggs\/","title":{"rendered":"How to Make Perfect Poached Eggs Every Time"},"content":{"rendered":"

Scrambled, <\/span>hard boiled<\/span><\/a>, fried \u2014 eggs are delicious, convenient, and <\/span>great for you<\/span><\/a> no matter how you make them. Plus, they\u2019re fairly simple to master. Except for one style, the one that seems to confound even experienced cooks: Poached eggs.<\/span><\/p>\n

There are several approaches that different cooks swear by, like adding vinegar to the water, swirling the water into a mini-whirlpool, etc. We\u2019ve tried them all. And though we don\u2019t claim that there\u2019s only one \u201cright\u201d way to do it \u2014 we firmly believe that there are many ways to cook well and if something works for you, then it works \u2014 we have found this to be the simplest and most foolproof. Here\u2019s our take on the best way to make perfect poached eggs.<\/span><\/p>\n

Related: <\/b>Sign up to receive delicious recipes, expert advice, and shopping tips in your inbox!<\/b><\/a><\/p>\n

What is poaching?<\/span><\/h2>\n

Poaching<\/span><\/a> is a gentle cooking technique in which you cook food submerged in a liquid that\u2019s heated to between 160\u00baF and 180\u00baF. It\u2019s a gentler method than simmering, which takes place when the liquid reaches 185\u00baF. Cooking eggs in this method leaves them tender, with the white and yolk distinct. Usually the yolk is left runny, though you can poach until the yolk is firmer, if you prefer it that way.<\/span><\/p>\n

You can poach other foods as well, including salmon, chicken, vegetables, and fruit. <\/span>Poached pears<\/span><\/a> are a popular dessert, and you can poach others as well \u2014 fresh fruit like <\/span>peaches<\/span><\/a>, pineapple, or cherries, or dried fruit such as prunes or figs. You\u2019ll often find poached chicken in chicken salads, and poached salmon is an elegant buffet dish served warm or cold with an herb sauce.\u00a0<\/span><\/p>\n

In terms of the liquid itself, you can use water, of course, but you also can poach items in <\/span>broth<\/span><\/a>, wine, milk, tea, oil, or other liquids. And you can flavor the poaching liquid with herbs, <\/span>spices<\/span><\/a>, citrus, soy sauce, or other ingredients.<\/span><\/p>\n

Why make poached eggs?<\/span><\/h2>\n

There are a few reasons why it\u2019s a good idea to master poached eggs.<\/span><\/p>\n

    \n
  1. Eggs benedict. If you love this brunch classic (who doesn\u2019t?) and want to make it at home, poached eggs know-how is a must.<\/span><\/li>\n
  2. Lower in fat. If you are watching your fat intake or prefer to keep your eating within certain <\/span>macros<\/span><\/a>, it\u2019s helpful to know how to poach eggs, since the method doesn\u2019t require added fat.\u00a0<\/span><\/li>\n
  3. Bragging rights. We\u2019re not above this. Many people find poached eggs challenging to make, so it\u2019s fun to be great at it.\u00a0<\/span><\/li>\n<\/ol>\n

    How to make poached eggs<\/span><\/h2>\n

    Here\u2019s our step-by-step guide:<\/span><\/p>\n

      \n
    1. Start with fresh eggs. <\/b>The fresher the eggs, the better. As eggs sit, the whites become runnier, and they tend to dissipate in the water. You\u2019re going for neat, contained, whole-looking poached eggs, so it\u2019s helpful if they\u2019re firm to start with.<\/span><\/li>\n
    2. Boil your water. <\/b>Fill a large skillet or pot that\u2019s at least a few inches deep with water, and add a small pinch of salt. Once the water comes to a boil, reduce the heat to low.\u00a0<\/span><\/li>\n
    3. Strain the eggs. <\/b>This is key. Crack an egg into a <\/span>small fine-mesh strainer<\/span><\/a>. Carefully transfer the egg from the strainer into a cup or ramekin. This will remove any watery parts of the white and leave you with just the thicker part of the white and the yolk \u2014 this will get you that neat, cohesive white in the final product. Repeat this step with however many eggs you\u2019re poaching.<\/span><\/li>\n
    4. Add the eggs. <\/b>When you\u2019re ready to cook, stir the water gently in one spot to create a small whirlpool, then tip the egg gently into the center of the whirlpool. This helps keep any stray bits of egg white from floating off into the water. Repeat with the other eggs.\u00a0<\/span><\/li>\n
    5. Poach. <\/b>Let the eggs cook until the whites are set. This takes about 3 minutes, though it can be as little as just over 2 minutes or to up to 4, depending on how firm you want the yolks.\u00a0<\/span><\/li>\n
    6. Remove. <\/b>Use a slotted spoon to lift an egg out of the water. Blot the bottom of the spoon on some paper towels to remove excess water from the egg and place the egg on a plate. Repeat with the remaining eggs and serve.<\/span><\/li>\n<\/ol>\n

      More tips<\/span><\/h2>\n
        \n
      1. When adding the eggs to the skillet, start at the top, 12 o\u2019clock if it was a clockface. Move around the skillet in a clockwise fashion to add more, so you know the order in which you added the eggs.<\/span><\/li>\n
      2. Be gentle. When adding the eggs to the skillet, do it gently, so the egg stays as close to the surface as possible.\u00a0<\/span><\/li>\n
      3. Don\u2019t overcrowd the skillet. You can cook the eggs in batches. If you need to keep them warm, place them in a bowl filled with hot tap water and cover.\u00a0<\/span><\/li>\n
      4. You can make poached eggs in advance (great for <\/span>meal prep<\/span><\/a>). Simply transfer the poached eggs to a bowl of cold water, cover and refrigerate. Rewarm them by placing them in a bowl of hot water for a few minutes. Poached eggs will keep for up to 4 days in the fridge.<\/span><\/li>\n<\/ol>\n

        Read next: <\/b>7 Delicious Ways to Use Up Leftover Hard Boiled Eggs<\/b><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

        Scrambled, hard boiled, fried \u2014 eggs are delicious, convenient, and great for you no matter how you make them. Plus, they\u2019re fairly simple to master. Except for one style, the one that seems to confound even experienced cooks: Poached eggs. There are several approaches that different cooks swear by, like adding vinegar to the water,…<\/p>\n","protected":false},"author":56,"featured_media":42472,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[3954,3990,3173],"tags":[3464,2864,3971,3718],"acf":[],"yoast_head":"\nHow to Make Perfect Poached Eggs Every Time<\/title>\n<meta name=\"description\" content=\"Even experienced cooks find this method challenging, but you can totally master it with this step-by-step guide.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cleanplates.com\/recipes\/how-to\/poached-eggs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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