Poaching eggs is a healthier alternative than cooking with butter or oil. A nicely prepared poached egg will include a full round yolk with fluffy egg whites surrounding it.
Usually you would need a poacher to poach an egg but with a few techniques, a perfectly poached egg is achievable even without a poacher.
Poached eggs are best served right after being prepared so to achieve the right taste, texture and feel, know when you or your guests will be ready to eat.
Use these tips to impress any breakfast or brunch guest with perfect poached eggs.
Tips
Poached eggs if not made for that day, can be stored in the refrigerator for up to a day, dunked in simmering water for 20-30 minutes and they’re ready to be served.
When making breakfast (toast, juice, hash browns) always do the eggs last and leave the other items in a warm place in the meantime. 3 minutes can go by very quickly and the perfectly poached egg will escape you if you don’t keep an eye on them.
When cooking multiple eggs, leave 3 in the sauce pan at one time and insert them in 10-15 second intervals. Do not swirl the water when poaching more than one egg
Teflon Skillet. You can also poach up to 2 eggs at a time using this type of skillet, and it’s easier to take the eggs in an out.
A 2oZ cup. Another alternative is to float cups in the pan and bring them to a boil, break the eggs into the cups, decrease the heat to leave at boiling point; Cover the pan for 8 minutes (at sea level) and use a butter knife to separate the eggs from the cup and invert cup over your toast.
If the yolk (the yellow part of the egg) breaks, for any reason, use it for scrambled eggs or something else; this egg will not be a poached egg without a perfect round yolk.
It is important to know that boiling water will ruin the yolk’s texture and break it, so before putting them in, make sure the water is simmering, not boiling.
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