Poached Egg Rant

Apr 04

JeffFood No Comments

I’ve worked on and off at a kitchen supply retailer since 2000, and one thing con­tin­ues to sur­prise and frus­trate me: people think­ing they need a spe­cial $70 pan made specif­i­cally for poach­ing eggs. You don’t need a spe­cial egg poach­ing pan to suc­cess­fully poach eggs. Hon­estly, you don’t. I promise. Here’s what you do need:

  • A shal­low pan that can hold 1-2 inches of water (a saute pan works well)
  • Cold water
  • 1-2 table­spoons white vine­gar (quan­tity depend­ing on the size of your pan)
  • Fresh eggs
  • A slot­ted spoon
  • A paper towel

 
Mmmm…breakfast

Instructions

  1. Fill the pan with 1-2 inches of cold water
  2. Bring the water to a boil and pour the vine­gar into the water (the vine­gar helps pre­vent the egg white from spread­ing out too far)
  3. Turn the burner down to low/medium-low to bring the water to a slow simmer
  4. Crack an egg into a small prep bowl (I do this so I don’t acci­den­tally break the yoke into the sim­mer­ing water and to double-​check the qual­ity of the egg) and gently pour the egg into the sim­mer­ing water
  5. Let the egg cook for approx­i­mately four min­utes. The egg is poached when the egg white is cooked through and the base of the yolk just starts to solidify.
  6. Once the egg is cooked, gently lift the egg from the water with a slot­ted spoon and pat with a paper towel to remove excess moisture.

That’s it!

So if you feel the need to spend $70 on poached eggs, con­sider putting the money toward fresh, organic eggs - not a spe­cial egg poach­ing pan.

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