Want to know how to poach perfect, café-style eggs in the comfort of your own kitchen? We’ve got you covered!
Soft fluffy whites… oozing golden centre… poaching the perfect egg at home IS possible. And we’ve found three of the best ap-poaches (plus some egg-sellent poaching hacks).
Let’s get cracking!
Pro poaching tips.
- Age matters: Fresher eggs tend to hold together better in the boil. Older eggs will likely leave you the ghost-like wisps of white through the water.
- The deal with vinegar: A tiny dash of vinegar in your poaching water can help the whites set quicker and stay attached to their yolk. But don’t fret if you’re caught without.
- Simmer down: When it comes to water temperature, you’re basically Goldilocks. If the water’s too cool, your egg will separate. Too hot and it will break apart. You want it to be simmering away juuuust right.
- Start at room temperature: Eggs fresh from the fridge will change the temperature of your simmer (see Goldilocks reference above).
- Use a pan, not a pot: Your best option is a medium saucepan filled with about 3–4cm of water. This allows the eggs to move around a bit and cook evenly.
- Easy does it: Crack your eggs into a small bowl or ramekin first and gently ease them into the water, rather than going gung ho and cracking them straight into the pan. Also poach one egg at a time – perfect poachies are worth the extra minutes!
How to poach an egg: 3 super-easy methods.
#1: The whirlpool.
The whirlpool method encourages the egg white to wrap around the yolk for a perfect, café- style poach.
- Bring your pan water (about 4cm high) to a healthy simmer and crack your egg into a ramekin.
- Using a spoon, swirl the water around the pan to create a whirlpool in the middle.
- Gently lower the egg into the middle of the whirlpool.
- Set your timer and leave to simmer for 2–3 minutes (depending on how runny you like your yolk).
- Gently remove the egg from the water with a slotted spoon.
#2: The ladle lower
Not a whirlpool wizard? This slightly slower approach might be the one for you. It’ll look more like a soft fried egg, but hey, different yolks for different folks!
- Bring about 3cm of water to a gentle simmer (just bubbling) and transfer your egg to a round ladle.
- Gently lower the egg into the water and allow to float away.
- Turn the heat right down and leave to gently cook for 3–5 minutes.
- Gently remove the egg with a slotted spoon.
#3: The micro-poach
A microwave poachie is perfect for when you don’t have access to a stove, or need a quick egg on the run.
- Add 1/2 cup water to a microwave-safe teacup.
- Gently crack an egg into the water, making sure it’s completely submerged.
- Cover your cup with a saucer and microwave on high for 1 minute.
- Gently remove the egg from the teacup with a slotted spoon.
- Watch out! Microwaving your egg for too long will cause it to explode. If you like your eggs a little more well done, leave it in the cup for another couple of minutes before removing. It will continue to cook.
How do you poach your eggs? Share your poached egg hacks in the comments below.
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