Poached eggs are one of Big and Little’s favorite breakfasts. I am forever grateful to @deesaxton.hair for teaching me this trick to make beautiful, perfect poached eggs, every time.
Tricks & Tips
- 1 egg and 1 slice of bread is typically a great ratio – you might need to adjust the egg to bread ratio if your slices are on the large side (the slice we use is about 3″ x 5″)
- Use a hearty whole grain bread for the best flavor
- Use fresh eggs
- I find cooking no more than 2 eggs at a time yields the most consistent results. You can do up to 4, but ensure you have sufficient water in the pot.
- A common tip is to add vinegar to the water … I do NOT recommend this approach … it creates a rubbery texture in your egg white
- When you look at a raw egg, you’ll notice three major textures (1) the yolk, (2) the thick white, and (3) the watery white
- The ULTIMATE trick for perfectly poached eggs is to remove the watery white – you can do this by cracking the egg into a fine mesh strainer and gently shaking the strainer (the watery white will slip through and the thick white will stay attached to the yolk)
- An alternate method to removing the watery white is cracking the egg onto a plate or into a bowl and gently pouring the watery white away
Simple Poached Eggs
- 1 egg
- 1 slice of bread, toasted and cut into bite size squares
- Salt and pepper (optional)
- Dash of hot sauce (optional)
Bring a pot of water to a gentle simmer.
Crack the egg into a fine mesh strainer and gently shake to remove the watery white. (See alternate method under Tips & Tricks above.)
Gently slide the egg into the water and simmer for 2 minutes and 45 seconds.
Remove egg with a slotted spoon.
Place toast and egg into bowl. Top with desired spices. Break with a fork and enjoy.
