Crafting perfectly poached eggs may seem like a daunting task, suited for seasoned restaurant chefs only, but it is easier than you think! Eggs are my go-to favorite food for all meals. Breakfast, lunch, and dinner, I could live off of eggs if I needed to. That being said, I’m pretty particular about how they’re cooked. I don’t like my whites runny, but I want my yokes perfectly creamy. There is nothing more satisfying than dipping a crisp corner of toast into the perfectly runny yoke center of an egg!
Method adapted from Alton Brown.
Egg-cellent
While eggs make up some of my favorite dishes, the one that takes the cake would be this Eggs Benedict Recipe. A crispy base of bread, fresh veggies, salty bacon, a spicy hollandaise, and that perfectly poached egg; could there be anything more beautiful on the brunch menu?! Or any time of day for that matter?
I used to think that poaching eggs
Perfectly Poached Eggs
Poaching eggs
While we’re at it, why not add Homemade Vanilla Syrup to the to-do list? And Homemade Chocolate Syrup. Also, maybe some Homemade Taco Seasoning. Yep, let’s get all the basics out of the way! They’re sure to boost your kitchen confidence, cut the grocery budget, and fill your belly with awesomeness. Who knows; maybe they’ll conquer world peace, too?? If homemade goodness can’t do it, I don’t know what can.
Perfectly Poached Eggs
Ingredients
- 4 Eggs fresh
- 1 tsp Salt
- 2 tsp White Vinegar (we prefer Rice Vinegar)
Instructions
- Fill a large pot with water, add salt and vinegar, and bring to a simmer over medium-high heat.
- Once simmering, turn down heat just enough to keep water at a very mild simmer. Carefully crack and slowly drop one egg into the water (if helpful, crack the egg into a small bowl first & then dip the contents of the bowl into the water). You want to keep the egg “together” as much as possible when placing it in the water. Note: When first learning, you may want to only do one or two eggs in the pot at a time. Eventually, depending on the size of your pan, you could do up to four eggs at once, dropping them into the pot one at a time. When adding another batch of eggs to the pot, allow the water to return to a simmer first.
- Allow the egg(s) to cook for 2 minutes. Using a spoon, turn the egg(s) over, if needed, to cook the other side. Cook for an additional 1-2 minutes. With a slotted spoon, carefully remove the egg from the water and gently prod with your finger to test the done-ness. The egg should feel firm on the outside, but should still have a bit of give (where the yolk is still creamy). If done, remove from pan. If not, submerge the egg for another minute or two.
- When cooked to your liking, carefully remove the egg(s) from the water with a slotted spoon and place on a paper towel to drain. Move the egg(s) to a covered dish to keep them warm until ready to serve.
Video
Notes
Nutrition
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Photo by Carissa Gan on Unsplash.
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These eggs are so delicious! Thanks for the recipe.
So easy!!
Exactly! š