Perfect Poached Eggs
Serves
1
Prep Time
3 min
Cook Time
3 min
Print RecipeIngredients
- Water
- 2 eggs
- 2 tsp (10 mL) white vinegar
Instructions
- Step 1
Fill saucepan with about 3 inches (8 cm) of water. Heat until water simmers gently. Add vinegar.
Did You KnowNutritionally, both brown and white eggs are identical unless the hen’s feed has been enhanced.
- Step 2
Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining egg. Cook in barely simmering water until white is set and yolk is cooked as desired, 3 to 5 minutes.
- Step 3
Remove eggs with slotted spoon and drain well by holding spoon base over a dish towel to absorb any extra moisture.
- For a 3-minute egg, the whites will be softly set and the yolk will be very runny, throughout.
- For a 4-minute egg, the yolk will be softly set around the edge and thickened to a gel in the centre.
- For a 5-minute egg, the yolk will be firm, throughout.
Variations
Microwave Method: Pour ⅓ cup (75 mL) water into small deep bowl or large mug. Bring to boil on High (100% power). Break eggs and slip into water, one at a time. Pierce yolk membrane with fork. Cover with plastic wrap, leaving small steam vent. Cook until white is set and yolk is cooked as desired, 35 to 50 seconds. Let stand, covered, for 1 minute. Remove egg with slotted spoon and drain well by holding spoon base over a dish towel to absorb any extra moisture.
Tips
- A shallow saucepan with large surface area is best for poaching eggs.
- For poached eggs with a compact oval shape, use cold fresh eggs.
- The poaching water should just barely simmer; rapid boiling will cause the eggs to break up as they cook.
- Poached eggs can be made ahead of time and held for up to two days. Undercook them slightly so the yolks remain runny when reheated. Refrigerate in enough water to cover the eggs. To complete cooking, immerse in barely simmering water for 1 to 2 minutes.
- Eggs can be poached in dry white wine, broth or tomato juice.
- Serve poached eggs on cooked spinach, hot buttered noodles or rice. Top with grated cheese, a cream sauce flavoured with curry, mustard or onion, or a tomato sauce. English muffin halves, toast, pastry shells, or portobello mushrooms can also be used as a base.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 148 |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 2 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 12 g |
| Sodium | 130 mg |
