Ingredients
- HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently.
- BREAK eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, SLIP egg into water.
- COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon. DRAIN in spoon or on paper towels. TRIM any rough edges, if desired. SPRINKLE with salt and pepper
- Insider Info
- Poached eggs are perfect for a light lunch or dinner. Serve atop steamed vegetables, such as tender asparagus. The soft yolk creates a creamy sauce.
- Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or “angel wings” in the water.
- Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
- Do not poach eggs ahead of time and hold them in the refrigerator.
- Milk, broth, tomato juice, wine, even a pot of simmering soup, can be substituted for poaching water. Eggs will pick up color highlights from some liquids.
- Adding vinegar or salt to the water to enhance coagulation is not necessary and can flavor the eggs.
- Poaching gadgets: A simple saucepan and slotted spoon are all that’s needed for superb poached eggs. However, specialized poaching equipment – rings that corral eggs as they cook in liquid, pan inserts with nonstick egg-shaped cups, and steam-cooking elec