How to Poach Eggs: The Secret to a Perfectly Poached Egg in 10 Minutes or Less by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
The mystery surrounding how to poach an egg has been a subject of controversy for years. I’m here to tell you there are several ways and all of them are correct.
Because I am a busy parent and don’t have loads of time in the morning, I choose to poach my eggs in simmering, salted water with a hint of vinegar. The acid in the vinegar helps to coagulate the protein and set the egg quickly.
- Add 1 teaspoon of kosher salt and 2 teaspoons white vinegar to about a quart of water and bring to a simmer over medium heat. This takes about 5 minutes.
- Meanwhile, crack one very fresh cold large egg into a custard cup or small ramekin. Using a spoon, quickly stir the water in one direction until it's all smoothly spinning.
- Gently set the egg into the eye of the water "tornado." Poach the egg for 3 minutes (up to 5 for a firmer yolk).
- Remove the egg with a slotted spoon onto a paper towel to drain. Salt and pepper to taste and serve warm!
For larger batches, heat water, salt and vinegar and do not stir. And use a larger pan!
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