Poaching is not only one of the healthiest ways to prepare eggs. It’s also one of the tastiest (love it when that happens). The technique is also tricky. Here are some variables to consider:
Acidify the poaching water. This helps the eggs coagulate. Distilled white vinegar is best (and cheapest). About 2 tablespoons of vinegar per quart of water should do it. The water should be well salted to help season the eggs (just like pasta).
Boiling but not agitating. This is stovetop specific and definitely takes some fiddling (especially if you have an electric range). The water should be as hot as possible with as little movement as possible. We want the egg’s shape to set quickly, not shake apart. Aim for just below a simmer.
Slide the egg into the water. This is the most important part of the technique. Don’t crack the egg directly into the water. It increases the risk of the egg falling apart. Poaching an egg is all about being simultaneously swift and gentle. Crack the egg into a shallow bowl first. Then slide it into the water. Think olympic divers. No splash.
Use enough water. Just like diving, we don’t want the egg to hit the bottom. It will stick. You don’t need to use a stockpot, but make sure your pan has a little depth. I like to use at least a quart of water.
A lot of videos talk about swirling the water to wrap the egg around itself. This is largely counter productive: it creates more movement. Rely on vinegar and smooth water entry to maintain the egg’s shape. But if you want to swirl, swirl away. I do it sometimes because it’s kinda fun.
We’re glad you’re cooking with us.
Cheers,
Sten and Mac
