I’m glad you loved my avocado toast and poached egg recipe! But one of the peskiest parts of that recipe is making sure you get the perfect egg.
Poached eggs is a bit of a compromise: You’re not going to get a perfect, round white like a fried egg, or something fluffy and aesthetically pleasing like scrambled eggs. But if you’re willing to tolerate a few wisps of stray egg white and a cloudy yolk, then poaching is an easy and healthy alternative to frying. Thanks to Kitchn for these instructions.
Before we proceed, key tip: use fresh eggs. The whites will be tighter, and less likely to go everywhere.
What you need
- 1 large egg
- 1 tablespoon rice vinegar (or other mild-tasting vinegar)
- Salt and pepper to taste
- Small saucepan
- Small measuring cup
- Slotted spoon
- Paper towel, optional
- Fill the saucepan about 2/3 full with water and bring to a boil.
- Turn the heat down and let the water relax into a brisk simmer. You should see bubbles coming up to the surface, but it won’t be rolling.
- Crack the egg into a small measuring cup, preferably one with a long handle. This will help you ease the egg into the water.
- Add vinegar to the water.
- Use the measuring cup to carefully lower the egg into the water and then tip it out into the water. Make sure the water is at a bare simmer.
- Cook for 4 minutes.
- Use a slotted spoon to remove the egg from the water.
- Pat the egg dry
- Season and eat immediately! Perhaps place it on your avocado toast.
See? Poaching an egg doesn’t have to be difficult. And without any oil, it’s a healthy alternative too. Put it on toast, on salad, on hashbrowns, and — my personal favorite — eggs Benedict. There’s nothing like starting my day with perfect poached eggs with this recipe!
What’s your favorite way to eat a poached egg? Leave a comment below!