Poach (v): to cook in simmering liquid, at or about 200°F
If it’s one thing you add to your cooking repertoire after microwaving Spaghetti-O’s, it’s how to properly cook an egg. Poaching can be intimidating; a firm, eggy white enveloping a rich, runny yolk- obtained by cooking it in hot water? Yes, you can do it. Plus, eggs are hella cheap so if you mess up a few times, on to the next one.
How to Poach an Egg
Some swear by stirring the water into a vortex or mixing white distilled vinegar in the water, but I’m keeping it simple here and achieved the same results. Let me know how your poaching goes!
- Crack a fresh egg into a small dish
- Fill a pot with 2″ of water and bring to a soft simmer
- Carefully place egg into the water
- Set a timer for 5 minutes and let the egg cook
- With a slotted spoon, carefully remove the egg from the water
- Place egg on a clean towel
- With a spoon, trim the loose edges of the egg
- Your egg is ready to serve!