Poached Egg
A poached egg is cooked directly in water, without its shell, resulting in a delicate white wrapping a liquid, silky yolk. It is the classic French technique used in Eggs Benedict and gourmet salads.
⏱️ Cooking Time: 4 minutes
🥘 Ingredients
- Fresh eggs
- 2 liters water
- 2 tablespoons white vinegar
- 1 pinch of salt
👨🍳 How to Make
- 1
Crack the egg into a small bowl or cup (makes it easier to slide into water).
- 2
Bring water to a boil and reduce to low heat (water should have gentle bubbles, not a rolling boil).
- 3
Add vinegar to the water (helps the white coagulate faster).
- 4
Create a gentle whirlpool in the water with a spoon.
- 5
Slide the egg into the center of the whirlpool.
- 6
Cook for 3-4 minutes without stirring.
- 7
Remove with a slotted spoon and rest on paper towels to drain.
- 8
Serve immediately on toast, salad, or asparagus.
🔄 Cooking Variations
| Method | Time | Description | |
|---|---|---|---|
| Microwave poached egg | 1 min | Place egg in a cup with water and vinegar. Microwave on medium for 60-90 seconds. | |
| Plastic wrap poached egg | 5 min | Line a cup with oiled plastic wrap, crack egg inside, tie closed, and cook in water for 4-5 min. Perfect shape without practice. |
💡 Tips
- ✦ Use the freshest eggs possible - fresh egg whites are firmer and spread less.
- ✦ Vinegar helps coagulate the white but leaves no taste if used in moderate amounts.
- ✦ The whirlpool helps the white wrap around the yolk in a rounded shape.
- ✦ Water should be at a gentle simmer, not a rolling boil - large bubbles destroy the egg.
🧠 Did You Know?
Eggs Benedict, the most famous poached egg dish, was created in 1894 at the Waldorf hotel in New York.
Professional chefs consider the poached egg one of the most difficult tests of basic culinary skill.
🥗 Nutrition Info
A poached egg has the same 78 kcal as any cooked egg, with 6g of protein and 5g of fat. It uses no oil or butter, making it lighter than fried eggs.