Poached eggs are classic. They be tender and egg shaped, round and compact. They are easy to cook but a few tips help.
- Use the freshest eggs possible. The yolks stand higher with fresh eggs. They are firmer and tend to stay together better.
- The whites should be cooked until they are firm but still tender and the yolks should still be runny.
- If the edges of your poached eggs are rough and unattractive, trim the edges with your kitchen shears.
Steps for cooking poached eggs:
- Bring the water to a simmer. It is important that the water is the right temperature. If it is not simmering, the eggs will spread too fast and not cook into a compact mass. Boiling water is too hot—the eggs will be tough and the turmoil of the boiling water will create misshapen cooked eggs.
- Slip the eggs into the water. Slip the eggs into the water one at a time. First, break an egg into a shallow dish. Tip the dish at the waters edge to gently slide the egg into the water. Doing so against the edge of the pan will help hold the egg together. You can cook more than one egg at a time.
- Cook the eggs. The eggs should be done in 3 or 4 minutes. The whites should be firm and the yolks runny. Use a slotted spoon to remove the cooked eggs from the water. Serve them immediately.