Poaching an egg can take a few easy steps, such as heating water in a pan, placing cracked eggs in and then removing the eggs from the water when they are done. However, if the proper technique is not used, then eggs can turn out too runny, soggy or rubbery. For a perfectly poached egg, it is advisable to use the correct steps and cooking items.
The utensils and cooking items needed for this dish include a slotted spoon, small bowls, cooking thermometer, timer, fresh eggs, water and a nonstick saucepan. Versions of this poached egg recipe and cooking technique can be found on the What's Cooking America and Huffington Post websites.
- Use the correct saucepan size
- Prepare the egg
- Add water to pan
- Place the egg into the poaching liquid
Utilize a nonstick saucepan that has a depth of at least 3 inches. This ensures that the eggs are covered with water.
Crack the egg into a small bowl carefully so that the yolk does not break.
Add about 2 inches of water into the pan to ensure that the egg is covered. Bring the water to a boil and then reduce it to a simmer. The water temperature should be between 160 to 180 degrees Fahrenheit, which can be checked with a thermometer. Before adding the egg into the hot liquid, swirl the water with the slotted spoon.
Slide the egg in gently into the hot water, cover the pan with its lid and set a timer. Depending on how firm the yolk is desired, the timer can be set from 3 to 5 minutes. Remove the egg with a slotted spoon and place on a paper towel to remove excess water.