There’s a reason #putaneggonit has over 100,000 posts on Instagram. It’s because a perfectly poached egg is the perfect topping for just about any meal. Poaching an egg might seem intimidating to some, but it’s an incredibly simple way to add some elegance to your meal, and to enjoy homemade eggs benedict! Simply follow these steps and you’ll be on the road to a perfectly poached egg.
Farm fresh eggs are the best candidates for poaching. Because of their freshness, their whites haven’t had a chance to age and become more fluid. Fresh egg whites will hold together better when poaching.
Fill a shallow pan with enough water to come up about 1-2 inches in your pot. You want to bring the water to a gentle simmer, not a full blown boil. The easiest way to achieve this is bring it to a rolling boil, then reduce the heat until you see small bubbles at the surface.
Add a splash of white vinegar and a dash of salt to your water. The vinegar encourages the egg to coagulate (come together) quickly and the salt adds a bit of flavor.
Because they’re so fragile, you don’t want to crack your egg directly into the simmering water. Instead, crack your eggs individually into a bowl or ramekin then carefully slip them into the water from there.
The cook time depends on your taste, but if you want that ideal firm white with a runny yolk, you’ll want to aim for about 3-4 minutes. If you’re poaching multiple eggs in one pot, you’ll want to add about 30 seconds for each egg.
A slotted spatula is the tool for this job. Carefully scoop out your eggs and place on a plate or right atop your meal.
Enjoy your poached eggs on top of pasta, as eggs benedict with hollandaise sauce, over potato hash, or really on anything! Order our Rosemary Ham Eggs Benedict meal kit to try this method out for yourself. Happy eating!