Forget Anxiety. Poaching eggs is much easier than you think so confront your pot of hot simmering water and don’t let yourself be intimidated.
The first thing to know is egg whites have two types of layers; a thin wispy white layer, these are inevitable and there is very little you can do to prevent them from forming. The second is a firm inner white layer that remains tightly formed around the golden yolk.
The main thing is to focus on the parts of the egg that you want to devour!
Helpful tips for better-poached eggs:
TIP 1: Using fresh eggs is a must! The older the eggs, the more difficult it is to form a thick outer white layer.
TIP 2: Never boil too much water than you need as you only need a little to poach an egg otherwise it will be bobbling around in the water.
TIP 3: A fantastic tip to note is to bring the water to a rapid boil and reduce to simmer and add a splash of vinegar and ladle in your cracked eggs. It is important to remember the water needs to be hot enough to start setting the proteins in the egg whites immediately but not too hot that the boiling water tears apart the delicate egg whites before they can set.
The BEST way to poach an egg:
1 large egg
A splash of rice wine vinegar
Small flat saucepan
Easy 5 Step Method:
Boil the water: Fill a flat saucepan about half full with water and bring to a quick boil.
Reduce the heat down to a simmer: Reduce the heat and allow the water to briskly simmer and add a splash of vinegar.
Crack the egg into a medium-sized ladle: Cracking the egg into a ladle will help you to easily place the egg into the simmering water.
Poach the egg for 4 minutes: This will give you a deliciously firm white and gooey, runny egg yolk.
Remove the poached egg: Carefully use a slotted spoon to remove the poached egg from the simmering water, season and enjoy!