• 1 Egg
  • A Slotted Spoon for Removal
  • A medium sauce pan
  • Pinch of salt
  • Water

If there’s one question that I’ve had more people ask me then anything else it’s how to cook a poached egg. I think the reason is eggs are so fragile and it’s an odd process for some because many people don’t seem poach food as much as they used to.

It’s actually quite a simple cooking technique that people seem to make more complicated then it should be. Some people use poachers which are helpful while others go into adding things like vinegar to help “hold the egg together” which you don’t need to do.

This is the easiest and quickest way to poach an egg for whatever reason you want from eggs Benedict to just with some toast.

Directions:

1. Fill your medium sauce pan about 3/4 full with water and add a pinch of salt.

2. Bring to a very light simmer as seen below.

3. Crack your egg making sure that you don’t break the yolk into a small bowl or something like it so you can slip it into the water rather than just cracking it right into the water. Feel free to season your egg now if you like with some salt and pepper or whatever you choose.

4. Take a spoon and start to spin the water around. This will help the egg white stay together and wrap around the yolk.

5. Carefully slip the egg into the barely simmering spinning water and watch it spin around. It will slowly start to form and come together.

6. Depending on the temperature of the water and the uncooked egg it should take about 8 minutes to cook. Remember you want the yolk to be just barely cooked but the white part of the egg to be mostly cooked.

7. Remove from the water with the slotted spoon and your ready to eat.

Tips and Tricks

If you mess up and turn it into some kind of egg water or over or under cook it don’t fret and just try again. Eggs are easy to cook but like everything else in life sometimes takes a little practice.