Poached egg: a white, fluffy cloud enclosing a creamy, comforting center that only needs a bit of bread to become irresistible! Eggs, often debated queens of the kitchen whether hard-boiled, soft-boiled, fried or coddled, rescue many of our dinners and are a fundamental ingredient in countless recipes. Today we’re talking about poached eggs, a traditional recipe that looks simple but requires a few small tricks for a perfect result! There are many methods to cook poached eggs, also called drowned eggs, because the white during cooking “drowns” around the yolk, enclosing it while keeping it liquid or semi-liquid. Today we’ll make the grandma’s poached egg recipe, a traditional and very easy method that requires few ingredients but a lot of precision. Follow the instructions I’ll give you and in a few minutes your egg will become a soft, inviting delight, perfect to serve on toasted bread (American-style) for breakfast, lunch or dinner. Let’s go to the kitchen now, but before you start cooking, remember that if you want to stay updated on all my other recipes you can follow my my Facebook page and my Instagram profile.
Take a look:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 1 Minute
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs (very fresh, preferably organic)
- to taste white wine vinegar
- to taste coarse salt
Tools
- Pot
- Whisk
- Slotted spoon
- Stove
Preparation
To prepare poached eggs, fill a large pot with water more than halfway. Turn the stove to high heat, add the vinegar (about 2 tbsp per liter of water — roughly 4.2 cups) and coarse salt to taste, but don’t overdo it. Break the egg into a bowl, dissolve the salt in the water and when the water begins to simmer gently, lower the heat and, with a spoon or whisk, stir quickly to form a vortex. Pour the egg into the center of the vortex and cook for 2 minutes without stirring or moving the egg. After 2 minutes you will have a runny yolk, but if you prefer a firmer yolk you can slightly extend the cooking time. Gently lift the egg with a slotted spoon and place it on a plate or a slice of bread. Repeat the same for the remaining eggs. Our poached eggs are ready to be enjoyed immediately while still hot.
Storage and tips
Poached eggs should be eaten immediately once ready.
When buying eggs, pay attention to the label and the codes on the cartons, and remember to always wash your hands after handling them.
