Stop frying eggs all the time - This is the perfect poached egg method for beginners

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites reduce cholesterol and tofu is a plant-based alternative.

vinegar

🥗Healthier: lemon juice

💰Cheaper: white wine

Lemon juice can enhance flavor while being a healthier option.

Use a flashlight to check the freshness of the eggs by shining it through the shell.

Prepare a clean bowl and fill it with enough water to fully submerge the eggs.

Add 1-2 tablespoons of lemon juice and a few lemon slices to the bowl with water.

Gently place the eggs into the bowl and lightly shake or rub them to loosen dirt and thin membrane.

Soak the eggs in the lemon solution for about 3-5 minutes.

Choose a pot with at least 7-10 cm (about 3-4 inches) of water for poaching.

Place the pot on the stove and turn the heat to high, bringing the water to a strong boil.

Once boiling, turn the heat down to low so that only a few small bubbles form at the bottom.

Add 1 tablespoon of vinegar to the water and stir gently to create a whirlpool.

Crack the egg into a slotted spoon or fine mesh strainer and swirl to remove loose watery egg white.

Transfer the egg into a small bowl or ramekin.

Once the whirlpool is created, gently slide the egg into the center of the whirlpool.

Set a timer for 3 minutes for a fully set white with a runny yolk, or add 30 seconds for a firmer yolk.

Use a slotted spoon to carefully lift out the poached egg after the timer goes off.

Pat the poached egg dry with a paper towel to remove excess water.

Check the doneness by gently tapping the egg and return it to the water if firmer yolk is desired.

Trim any stray strands of egg white with kitchen scissors if necessary.

Place the egg into an ice water bath to stop the cooking process.

To reheat the poached egg, pour boiling water into a bowl and place the egg in it for 20-30 seconds.

Lift the egg out of the hot water when warmed up and serve it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens