Poached eggs are a tasty breakfast favourite, yet many shy away from cooking them up at home due to the challenge of keeping the delicate white intact while boiling.
Nailing the perfect poached egg can be tricky, as an incorrect water temperature can result in the whites scattering into a wispy mess.
The internet is full of tricks for the ideal poached egg, including tips like adding white vinegar to the water or swirling it into a whirlpool just before dropping in the egg.
But now there’s a “foolproof” recipe dropped by Cynthia Christensen, chef and originator of But First We Brunch, that promises perfect poached eggs without resorting to the common hacks.
Cynthia claimed: “This recipe will lead you to perfect poached eggs – every time! No boiling water, no whisking a whirlpool, and no egg anxiety!”
To achieve poached perfection, the secret lies in steaming the egg gently in barely any water, which helps prevent the egg from sprawling and keeps your kitchen mess-free.
Simply introduce a tiny dose of cold water to a skillet or frying pan, only about one to two centimetres deep, to submerge the egg partially.
Begin by cracking the egg over a sieve to sift out the runnier parts of the white, then carefully place it into a petite dish.
Cynthia shared some top tips for poaching the perfect egg: “Straining the egg with a fine mesh strainer removes the watery portion of the whites that turn into wispy whites in the hot water.”
She continued by suggesting the use of high heat and possibly a dash of lemon to the water: “Some people can’t stand the smell or taste of vinegar. If you are one of those people, you can replace the vinegar with an equal amount of lemon juice. Your egg won’t taste like lemon juice, but most importantly, your kitchen won’t smell like vinegar.”
Cynthia advises careful timing once you gently place your egg into the boiling water, ensuring not to overcrowd if making multiple eggs.
Complete the process by covering the pan with a lid, timing for three minutes, and steaming those eggs to perfection.
Keeping an eye on readiness is key, Cynthia urged: “Test for doneness by gently poking the white. If you want them more cooked, dip them back in for 30 seconds. Any more than that and your yolk will be overdone.”
Finally, Cynthia recommends removing the eggs with a slotted spoon onto a paper towel to wick away any additional water.
Your flawlessly poached egg, complete with a runny yolk and firm white exterior, is now ready to be enjoyed, all without any cooking fuss.
