Poached eggs are a good, healthy way to prepare eggs since it doesn’t require butter or oil. To achieve the perfect poached egg the yolk will need to remain fully intact with the egg whites surrounding it.
When poaching an egg you need to heat up approximately 2 to 3 inches of water until it’s just about to boil. Then add one tablespoon of white vinegar, the vinegar will coagulate the white of the egg making it a perfect poached egg. Using white vinegar is very important as any other vinegar will change the flavor or stain the egg. Right before you drop the egg into the water you will want to stir it making a whirlpool effect in the water, then drop the egg into the center of the whirlpool, cooking it for three to four minutes until cooked. Working quickly you will need to take a slotted spoon and remove the egg, draining off the excess water
Tips to poaching the egg
One way to create the perfect poached egg is to line a cup or a bowl with plastic wrap, drop the egg into the wrap, wrap it up to make a little bag and put the bag in your boiling water for 3 minutes, take it out with a slotted spoon and unwrap the bag. You should now have the perfect poached egg.
If you break the yolk while cracking the egg open, the egg will not poach properly and will ruin the egg.
Since timing is everything when poaching an egg, you should make sure that you have everything ready before hand. Since the egg only takes about four minutes to cook, I would suggest that you have everything cooked and plated before cooking your egg. A poached egg cools down very fast so it is best to eat it right away.
When poaching an egg is not a good idea to crack the egg directly into the pan, because if you break the yolk you will ruin the egg and therefore waste the egg.
If you do not have vinegar available, you can use lemon juice, about one teaspoon per cup of water.
Poached eggs can be stored in ice water in the refrigerator for up to eight hours, then re-cooked in hot water, but not boiling water.
The best way to serve your poached egg is over a buttered and toasted English, topped with Hollandaise sauce and bacon or slices of ham on the side.