I love eggs. But I don't love overcooked, dry nonsense eggs. I love my eggs perfectly warm, runny and full of their natural flavor.
Like most people I ate scrambled eggs for most of my childhood. Then the movie Runaway Bride came out and there was a whole thing about how you like your eggs and I thought, "There are different ways to have eggs? Who knew?" For some reason, I'd heard of poached eggs and asked my mom to make some for me. I remember my fork cracking through the egg white, the yolk spilling out and my life changing forever.
Now I almost always opt for poached eggs (unless The B Man is making scrambled eggs, I have no idea how he makes them so good).
However, it's come to my attention that knowing how to poach and egg is uncommon. So, I thought I'd take this opportunity to show you the ropes and hopefully change your life.
It's really quite easy, but there are a few tricks of the trade that might help you out.
You'll only need a few things:
As many eggs as you want to eat
Step 1: Pour at least 1 inch of water into a frying pan (or a saucepan would work too), light up your burner, and put a lid on it.
At this point, you're just boiling the water, so you can cook it on either Medium High or High heat. You could do low heat, but who on earth has time for that?
Step 2: Once your water comes to a low boil, very gently crack your eggs into the boiling water. Make sure not to drop your egg into the water from too high up, you want it to slide into the water, not plop.
Step 3: Add a splash of white vinegar and a dash of salt. The vinegar is one of the tricks of the trade. I'm not sure how, but it keeps the egg whites from spreading out too much.
Step 4: After you add your vinegar and salt turn off you burner. Most recipes won't tell you to do this, but I promise this is the easiest way to avoid overcooking your yolk. Not to fear, the water is still hot and the egg will continue to cook.
Step 5: Let those (unfertalized) babies sit there for 2-3 minutes. If you want your yolk a bit firmer, go with 4-5 mins.
Step 5: Using a slatted spoon, remove and drain your eggs.
Then just plate them up and dig in!
Now, if you are displeased with the rough edges and lack of utter perfection of these eggs, there are a ton of egg poaching accouterments out there. Just Google egg poacher and you'll see what I mean.
But I think these bad boys came out just fine.
The whites are perfectly cooked and firm, while that golden yolk is still flavorful and runny.
So now that you know how to poach an egg like a champ, what are you waiting for? Go forth and poach!