How to poach an egg

Since poaching eggs can be somewhat tricky, here’s a small description of how I usually do it:

1) In a large pot heat some water with a couple tablespoons of vinegar until it is gently simmering.

2) Crack an egg into a soup ladle and slide the egg carefully into the simmering water.

3) Set a timer to about 3 1/2 min. Make sure you don’t overcook it!

4) Take the poached egg out of the water, strain and place on a piece of paper towel.

Now, while I usually manage to poach one egg quite well, it gets somewhat more difficult when you want to do several eggs at once (I haven’t tried doing more than three at the same time). You have to work quickly and keep track of how long each one has been cooking, so that none get overcooked…

We would love to hear about your experiences with poaching eggs!

3 Responses to “How to poach an egg”
  1. Epicurea says:

    my only attempt so far has resulted in something you could call egg-drop water 😦 – but will give your technique a try to break the egg in a soup ladle first!

  2. anneemalcolm says:

    My family poaches eggs all the time and often in large batches. I find using lots of salt and dropping directly into the water sufficient. For extra large amounts sometimes we will crack the eggs into a large bowl and slide the whole batch into the simmering water.

    As far as shape is concerned very fresh eggs are best.

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