I love eggs. I could actually probably eat eggs twice a day every day for the rest of my life. Hard boiled, scrambled, omelettes, fried whatever. They’re good.
Poached eggs have always seemed a bit daunting to me…mostly because my housemates and I tried to make them one very hungover Sunday morning in university and we ended up with a lot of wobbly eggs and in turn a lot of time spent hugging the porcelain throne. (that’s a nice way of saying we threw up a lot guys…get with it.)
ANYWAY now that I’m a grown up, and less hungover on Sunday mornings (sometimes) I decided it’s something that I have to master…and I have!
Use these quick tips for EASY, AWESOME poached eggs every time.
- Use a small sauce pan. DO NOT grab your giant pasta pot like an asshole…the less space for these bad boys the better.
- Only use about 2 inches of water…for the exact same reason I just said. DUH.
- DO NOT keep your water at a rolling boil, instead bring it to an almost boil, or bring it to a rolling boil and then ease off a bit – the more still the water the better.
- Crack your eggs into a measuring cup and slowly pour into the water, keeping the measuring cup as close to the water as you can.
- DON’T ABANDON YOUR EGGS! Keep a close eye, I usually cook mine for 4-5 minutes taking them out to check the yolks.
- Remove with a slotted spoon (I like to pat it on a paper towel a few times to get rid of the water)
ps. don’t give up if you mess up, I messed up a bunch but once I had it down…best eggs with the perfect runny yolks.