Fresh Poached Eggs

If you’ve never had a poached egg before, please try them! They are especially successful if you have access to fresh eggs because they hold their shape and taste exquisite. When they are that fresh, they are actually easier to cook and you certainly won’t need any specialty cookware. All you really need are eggs, barely simmering water and a spoon.   A slotted spoon is preferable and a small bowl can be helpful, too.  Have everything ready because it’s quick process.

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Crack your eggs one at a time either directly into the water or (easier method) into a small bowl and then gently ease the egg into the water.

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The poaching eggs remind me of wispy ghosts.  Prior to adding the eggs to the water, some people add a splash of vinegar to help firm up the eggs, but I don’t think it’s necessary when using farm fresh.

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If you’re cooking multiples, quickly add them to the simmering water and leave them enough room to poach.

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When they are cooked to your liking, remove them with a slotted spoon.

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How long is to “your liking?” I’m a fan of the 3-minute egg.  In the example below, you can see that the white is completely set, but the yolk is still runny.

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3 responses to this post.

  1. Posted by Heather on May 5, 2012 at 8:12 pm

    Yum! Poached are my favorite:9

    Reply

    • You’re totally right! It’s funny, I had been afraid of their appearance for years and only tried one after my husband order eggs Hollandaise at a restaurant one day. I didn’t know what I was missing!

      Reply

      • Posted by Heather on May 6, 2012 at 9:02 am

        Some of my kids like the 3 min runny yolk but the rest of them are are afraid to try it. The pic of your 3 min egg looks perfect!

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