Step-by-step instructions to perfectly poached eggs every time!
- 4 large eggs
- Crack eggs into individual bowls. Using a strainer or small-holed slotted spoon, carefully pour an egg into the spoon and swirl the egg around the strainer draining off any excess or loose watery whites. Return each egg to it’s individual bowl. Repeat with each egg. This step is key to creating that tight white a great poached egg should have.
- Meanwhile, heat a medium pot of water over medium heat until it’s between 180°-190°F on an instant thermometer. Using the handle of a wooden spoon, gently swirl the water for a few seconds before carefully sliding each egg into the swirling water. The swirling motion keeps the eggs tight and from dropping to the bottom of the pan where they could cook more on one side or overcook.
- Swirl the water occasionally as the eggs cook. The eggs are ready when the whites are fully set and the yolks are slightly jiggly, about 3-4 minutes depending on how set you like your whites and how runny you want your yolks.
- Carefully lift each egg individually from the water with a slotted spoon and serve immediately.