Do you swirl the water, then break in the egg? Maybe vinegar is a better way? How do you Poach an egg, anyway? The idea is to keep a tight Poached Egg with the egg whites contained and as small as possible. You don't want a spread-out Fried Egg-looking Poach if you can help it.
I tried both ways and found that breaking an egg directly into simmering water spreads the whites the most. Swirling the water sometimes works, but it's too busy when I just crawled out of bed. And adding vinegar to quickly stiffen the whites before they spread leaves a slight vinegar taste.
You could use a large spoon or soup ladle but then you have to balance them so the egg doesn't spill out when you break the shell.
Jeez, I just prefer to break an egg into a small bowl. That's the easiest way.
Then you can get real close to a pan or pot of simmering water and slowly pour in the raw egg. You will usually get a medium to small spread of egg whites. The next two I tried looked pretty good!
Simple is best, especially when your hands are jittery from a second cup of coffee!
The other trick for a fine Poached Egg is to have water at a low simmer when you add the raw egg so it doesn't spread more. Once the raw egg is added, increase the heat to a low/medium boil.
I like to use a wide pan or pot of water, with at least 2 inches of depth, to simmer the raw egg. No need to stir the water or move the egg around, just watch it for 3 to 4 minutes.
Once the egg is done to your liking, then remove it with a slotted spoon or small strainer. Lightly shake it to remove excess water. You could even pat the Poached Egg with a paper towel. I don't, but you can.
3 minutes make a runny yolk and 4 minutes make a creamy yolk. Make it your way.
For a perfect Poached Egg there are Egg Poaching Pans you can purchase, Google "egg poaching tools" to see the various devices. I'm not one for perfection, though.
I like to serve the Poached Egg on Toast. Poached Eggs are used in an Egg Benedict (my recipe, here), on sauteed spinach or a Salad, with pizza, pasta, and on top of a Rice or Ramen Bowl. Just Google "poached egg uses" and you'll get ideas.
It's about timing and technique when you Poach an Egg. I make mine the easy way.
Poached Egg & Toast - VIDEO Play it here. Video runs 3 minutes, 28 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients
- Egg - raw. Any size.
- Bread - Toasted. Okay to use any favorite bread.
- Water - about 2 inches deep in a pan or pot. Enough for an egg to float. If you are poaching a few eggs then double the amount of water as it will boil away over time.
- Salt & Pepper - to taste.
Directions
Add water to a pan or pot. About 2 inches deep of water, or enough for the raw egg to float. Bring water to a low boil or simmer.
Separate an egg into a small bowl. You want to keep the whites from spreading too much.
Hold the bowl or spoon close to the simmering water, carefully and slowly pour in the raw egg.
Increase heat until water low boils. Simmer egg for 3 minutes for a runny yolk. Simmer up to 4 minutes for a creamy yolk.
Toast bread while the egg is poaching.
Finish by removing the egg and pouring off any water. I use a slotted spoon.
Top toast with poached egg and season with salt and pepper to taste.
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