Oooohhhh yes I DID! Your friend Katherine learned how to make poached eggs.
I don’t really know why but learning how to poach an egg tends to be something that many people shy away from. True story for this girl. I love poached eggs. You know who has some of the best poached eggs that I’ve had in the D.C. area? Northside Social in Arlington, VA. It’s by far my favorite coffeehouse in the area with heavenly food and even heaven-ly-err coffee. Add it to your D.C. restaurant bucket list. Every egg item on their menu is poached to perfection. But back to my kitchen the other morning – it’s true that there are some very important steps in making the perfectly poached egg, but if you have some time to practice – you’ll get it.
Thanks to those awesome videos and 2 cups of coffee, I was ready to roll! That morning I practiced with tons of eggs and ended up making one…finally. One beautifully poached egg was created in MY house! I was so proud. Still am. I also decided to fry up a rosemary potato hash with a side of strawberries to serve along with it. Here’s what the end result looked like:
It was SO good. So good that I had to tell you all about it…which required making more eggs to document the process. If you are well aware of how to make a perfectly poached egg and find this post a little boring, well then put a rose on your nose. Mmmkay? Just kidding…I’d actually love your suggestions on how to make it better – I’ll take any suggestions I can get! But seriously, if you have been wondering how to make poached eggs and wanted an easy tutorial…Katherine to the rescuuuueeee! Here’s what I learned:
- FRESH eggs (however many you want to make…then multiply that by 2 or 3 since you might make a few mistakes at first)
- a saucepan (non-stick is recommended)
- small bowls/ramekins
- white vinager
- salt & pepper
- slotted spoon
- paper towels
- cooking/meat thermometer (optional)
Here’s the process:
In a 2 or 4-quart sauce pan, fill water about halfway and bring to a simmer with a pinch or two of salt and about 2 teaspoons of white vinnegar.
Crack an egg into a ramekin/small custard cup. When the water temp reaches 180 degrees -ish, then take a spoon and stir the water/salt/vinegar mixture to create a little whirl pool. Carefully lower the egg into the water mid-whirlpool to get the yolk to fold in onto the egg.
For 4-6 minutes (depending on how “done” you like your eggs) let it cook in the simmering water. About 2 minutes in you can turn off the heat to keep it from cooking too fast. Feel free to keep the water spinning from time to time to help keep the egg whites folding over onto itself.
If you have a slotted spoon – fabulous! I just used what was nearby for these photos (wooden spoon), but a metal/rubber slotted spoon is best. Carefully remove the egg from the water with your spoon and place it on a paper towel or clean kitchen towel. Let it sit for about 2 mintues to cool, then serve immediately or feel free to set it in ice water to be used later!
And there we have it. Poached eggs! That wasn’t so bad, right? You got this. And when you do it right and you’re all excited to tell the world about your culinary success, will you do me a favor? Add in my new hashtag so that I can see how well it turned out! Here it is:
I loved learning how to make this. Hope you do too!