If you’re anything like us, you probably order a poached egg when you go on a brunch. A poached egg could be likened to something divine — and it’s good for you! So why, why is it that when you poach eggs at home they’re far from the restaurant ones in both taste and texture?
You might’ve heard of methods involving plastic (please, don’t do this) and microwaving (why would you even?), but the only real way of making it is using the traditional stove and a pot of simmering water. It’s not foolproof, but it’s genuine, and if you’re going to learn it, learn it the right way.
First, don’t boil water. You might be convinced that hotter water will make the egg cook faster, but the truth is that you should poach eggs in water just shy of boiling. Using a thermometer you can make sure that the water is between 160-180 °F, or if you don’t have one, see that small bubbles start appearing near the edges of the pot, but not in the centre.
Next thing — at least if you don’t want your yolk separated from the whites and flowing aimlessly in the pot — is cracking the egg first into a small bowl. And just before dropping the egg into the water, remember to create a mild swirl in the pot using a spoon. Then cook for two minutes while egg white flows around the yolk. It may take you a few times to get it right, but when you do — you’ll be in heaven!