Last updated 9 month ago

How to poach an egg?

BingMag Explains how to poach an egg

To poach an egg, follow these steps:

1. Fill a medium-sized saucepan with water, about 2-3 inches deep. Place it on the stove over medium heat and bring the water to a gentle simmer.

2. While the water is heating, crack a fresh egg into a small bowl or ramekin. This will make it easier to slide the egg into the water later.

3. Once the water is simmering, add a splash of vinegar (white or apple cider vinegar) to the water. This helps the egg white coagulate faster and prevents it from spreading too much.

4. Using a spoon, create a gentle whirlpool in the water by stirring it in a circular motion. This will help the egg white wrap around the yolk neatly.

5. Carefully slide the cracked egg into the center of the whirlpool. The swirling water will help the egg white wrap around the yolk.

6. Let the egg cook for about 3-4 minutes for a soft, runny yolk or 5-6 minutes for a firmer yolk. Adjust the cooking time based on your preference.

7. Using a slotted spoon, carefully lift the poached egg out of the water and gently shake off any excess water.

8. Place the poached egg on a paper towel or kitchen towel to absorb any remaining water.

9. Repeat the process for additional eggs, if desired.

10. Serve the poached egg immediately on toast, English muffins, or any other desired accompaniment. Season with salt, pepper, or any other preferred seasonings.

Note: Poached eggs are best served immediately after cooking, as they tend to lose their texture and runniness if left standing for too long.

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