I am a huge fan of eggs. I have been eating them most mornings for most of my life, this is probably how I survived a decade as a vegetarian! The yolk is loaded with nutrients, namely vitamins A, D and E, as well as nutrients that are critical for brain development, such as cholesterol, EPA, DHA and choline. The white is a great source of protein, if you tolerate it well.
I am not picky either… I’ll eat them any way they come – fried, scrambled, hard-boiled, omelet, whatever! I recently started experimenting with various methods of poaching without an egg poacher. I wanted to share with you the method I found to work best. This is the method employed by Jacques Pepin, one of France’s master chefs.
Tutorial: How to Perfectly Poach an Egg
2.5 quarts of water (approx. 4″-5″ inches depth of water)
2 tablespoons of white vinegar
large bowl of cold water
- Bring your water to a barely boil (160F-180F). Use enough water so your eggs are covered and they do not stick to the bottom. If your water is too hot, you risk toughening the egg.
- Add a little bit of vinegar. I used around 2 tablespoons. The vinegar is what will keep your egg together.
- Gently crack eggs directly into the water. If doing 4 eggs, use a large enough saucepan, so they are not overcrowded.
- Use your slotted spoon to gently lift the egg white from the bottom of the pan.
- Cook for 3-5 minutes, depending on how runny you like your yolk. I prefer my eggs on the 3 minute side! You can test for firmness by lifting an egg on a spoon and gently pressing a finger on the yolk.
- Remove the eggs from the water using a slotted spoon. Move them into a bowl of cool water. This is an important step that most tutorials do not mention. Placing the eggs in the water will remove the taste of vinegar. I have found when I skip this step, the eggs have a slight vinegar taste to them.
- Use a sharp knife to trim the ends, to make the egg look neater.