Not that way!
One of my goals this year was to learn how to poach eggs in a pot of water. I always order poached eggs in restaurants because it is my favorite way to eat an egg. I judge a restaurant by how well they poach my egg in a pot of water and not just in a poaching pan.
Since I now have a poached egg every day for breakfast, I can confidently say I know how to poach an egg. I started with Alton Brown’s instructions but have adapted it for what works for me. Below are my tips and tricks.
Jennifer’s Poaching Advice
- Alton Brown adds vinegar and salt to his poaching water. I don’t think it matters, so I just add salt.
- My egg didn’t stay together until I bought a small saucepan.
- Even though I swirl the water with a spoon handle, the egg looks messy when it is first dropped in.
- Set the timer for five minutes for a medium-hard yoke, which is perfect for me.
- Store-bought eggs cook faster than the eggs I get from my neighbor.
- Use a laddle to retrieve the egg and help the egg hold its shape.
- After placing the egg in a small serving bowl, tip the bowl to get rid of excess water.
Do you poach eggs in a pot of water? What works best for you? It’s been fun to cook eggs my favorite way and not have to wait for when I visit a restaurant.
