Perfect Poached Egg

To have the word "perfect" in the title is like stating "World's Best". I'm not saying that these are perfect poached eggs but for being my first attempt at poaching an egg I think I did a mighty fine job if I do say so myself.

This cooking method didn't come without teeth grinding and nail biting. The first egg I slipped into the bubbling water spread across the bottom of the pot and looked like a jellyfish. Quite a turn off. I ended up fishing it out and throwing it into the garbage.

I didn't want to throw in the towel. I had high hopes of making these so called Perfect Poached Eggs and maybe in the future being able to make Eggs Benedict.

My second attempt went much more smoothly with a plan in mind. Rather than cracking the egg shell above the bubbling water I cracked my egg into a small bowl and gently lowered the bowl near the water's surface and let the egg slide out gently into the water. Surprisingly this egg didn't spread out but stayed rather intact. After 4 minutes my poached egg began to float to the surface. I used my slotted spoon and scooped it out of the water.

When I cut into the yolk it was runny with the egg whites cooked to perfection. I now have the confidence that I will be able to make poached eggs at a later date and am excited to be able to add a new breakfast item to the roation.

Perfect Poached Eggs

MyRecipes.com and Sunset, April 2000



Stars of the Show:

• egg(s) - Use how many ever eggs you wish to cook at the time.

And Action:

Put about 3 inches of water in a pot and bring to a boil over high heat. With a slotted spoon, quickly and gently emerse the eggs in their shells, one at a time, for 8 seconds and then lift out. Heating the eggs in their shells helps to prevent them from sticking together when you poach them.

Pour out all but one inch of water. Reduce the heat so that bubbles occassionally rise to the surface. Crack eggs one at a time while holding the shell close to the water's surface and let the egg slide into the water gently. Do not overcrowd the pot with eggs. Only a couple at a time. Cook to desired doneness. 4 minutes will yield a softcooked egg.

With the slotted spoon lift the eggs out one at a time. You can either serve immediately while they are still warm or you can slip them into cold water. You can make these up to 2 days ahead of time. Wrap in an airtight container and chill.

To reheat the eggs, immerse in hot water for 5 to 10 minutes. Lift out with a slotted spoon.

Nutritional Information (per egg)
Calories: 75 (60% from fat)
Protein: 6.2g
Fat: 5g (sat 1.5)
Carbohydrate: 0.6g
Fiber: 0.0g
Sodium: 140mg
Cholesterol: 212mg