Perfect Poached Eggs
A classic breakfast dish featuring perfectly cooked eggs with firm whites and runny yolks. These restaurant-quality poached eggs are achieved through a special sieving technique that creates beautifully shaped results.
Ingredients
- •4 whole large eggs
- •1 pinch Kosher salt
- •1 pinch freshly ground pepper
Cooking Instructions
- 1.
Bring a large saucepan of water to a gentle simmer. Crack an egg into a fine-mesh sieve set over a medium bowl. Let watery whites run through into bowl below; carefully transfer egg to a small bowl (this helps eliminate the long, tentacle-like strands of egg white that may otherwise form, and encourages a smooth, round poached egg).
5 min
- 2.
Stir simmering water with a slotted spoon to make a gentle vortex. Tip egg out of bowl into center of vortex and swirl water gently to help bring whites up around yolk. Repeat with 3 more eggs so there are 4 eggs total in saucepan. Cook until whites are just set but yolk is still very soft (lift out of water with a slotted spoon and gently press on yolk to assess), about 2 1/2 minutes from the time each egg hits the water. Transfer to a warm plate with slotted spoon. Season eggs with salt and pepper just before serving.
3 min
- 3.
Eggs can be poached 1 day ahead. Transfer to a bowl of ice water instead of warm plate. Cover and chill. Reheat in barely simmering water 1 minute before serving.
1 min
