This Guide Will Help You Make Perfect Poached Eggs Every Time
Out of all of the egg cooking methods, poaching is definitely the hardest technique to master. Either the eggs come out too runny, undercooked, or just plan weird and chalky. Here at Delish, we decided to film a poached egg cook-off on Facebook Live, and the best way to poach an egg is actually a combination of both of our competitor's methods.
One of the most important tricks is that you use fresh eggs. An older egg just isn't going to cook as well when you poach it. You can tell an egg is fresh if the thick part of the egg white is bigger than the thinner part of the white. If your egg isn't that fresh, you can strain the egg so the thin part of the egg falls out.
Add a splash of white vinegar to your water, and while we were split on adding on salt, it seems like salty water leads to an egg that floats in the water, rather than one that sinks to the bottom of the pan.
Wait until your water is at a steady simmer, give it a gentle swirl with a spoon, and drop your egg into the center of the pan. Cook for three minutes. After the three minutes is up, scoop out your egg with a slotted spoon and hold the spoon in the air for a minute to let all of the water drain. Put onto a plate (we ate our poached egg on top of fries), season with salt and pepper, and that's it: you have the perfect poached egg.
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