Classic Poached Eggs
Eggs are poached using the classic whirlpool method without vinegar or any additives. Following the precise steps is the key to achieving a clean shape and the desired creaminess of the yolk.
Nutrition per 100g
Ingredients
- 3 piece Eggs
Method
Fill a saucepan 2/3 full with water. Bring it to a simmer until you see small bubbles rising to the surface.
Crack eggs (straight from the fridge) into the glass measuring cup.
Once the water is simmering, reduce the heat to low. Using a spoon, create a steady whirlpool in the water.
Bring the cup close to the water’s surface, gently tilt it, to minimize drop distance and slide the eggs one by one into the center of the vortex.
Let them cook for about 3 minutes for a runny, creamy yolk, or 4-5 minutes for a gently set one.
Use a slotted spoon to carefully remove the poached egg, touching the bottom of the slotted spoon to the rim of the pot to drain any excess water before transferring the egg to the plate.
Serve immediately on a toasted slice of bread, or pair with your favorite side dishes.
Storing.
At room temperature: store for up to 2 hours. For the best texture, serving immediately is recommended
In the fridge: After poaching to your desired consistency, immediately plunge the eggs into an ice bath to stop the cooking process. Store them submerged in a container of cold water for up to 2 days. To serve, reheat by placing them in simmering water for 30-60 seconds.
Freezing is not recommended; it affects the texture, making the eggs rubbery and watery once thawed.
