How To Make A Perfect Poached Egg

We’ve all experienced it before, right? A delicious poached egg made by a friend or from your local café is one thing, but creating your own is more like a disaster. The egg is too runny, over-cooked, or simply doesn’t resemble a poached egg at all! Below are just a few tips to create the perfect poached egg without losing your sanity!

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Method 1: Vinegar

  1. Use a large, deep saucepan, the bigger the better – and combine a generous serving of vinegar with 2 litres of water.
  2. Bring the water to a boil by cooking it on a high, then reduce back down to a medium as the pot is boiling hot.
  3. Crack one egg into a tiny cup or bowl making sure to remove any remnants of the shell with a spoon or fork (be careful not to burst the yolk!). Then carefully transfer the egg into the simmering water, try and get as close to the water as possible.
  4. Then, all you need to do is let the egg simmer for about 3 minutes before removing with a ladel.

Method 2: Without vinegar

  1. Bring a saucepan of water to a boil, this could take anywhere between 5-10 minutes.
  2. Pierce a hole into the egg with a pin or safety pin, then completely submerge into the boiling water for 10 seconds. Remove the egg with a spoon, then set aside.
  3. Reduce the heat to a gentle simmer, and crack the egg into the water. Remove any cracked shells with a spoon!
  4. Leave egg to cook for 2-3 minutes and remove with a ladle and remove excess water with a paper towel.

Method 3: Microwave

  1. Fill a small cup with a splash of water, then crack into the water a raw egg. It should sit on top of the water.
  2. Pierce the yolk slowing with a fork, this will prevent the egg from opening and exploding.
  3. Microwave for 30-60 seconds depending on the power of your microwave. Put a thin paper towel or a saucer over the top of the cup to keep it all together.
  4. When you’re done, just simply flip the saucer over!

Image via The Coveteur