Poaching Eggs Is Easy

We’re used to two ways of having our eggs – boiled (either soft or hard-boiled) or fried (whether scrambled or sunny-side-up). Taste-wise, people usually prefer fried eggs, but due to the relatively unhealthy preparation, most people actually hesitate to have it as often as they want. There is one way where one could get a consistency close to fried egg and it is through poaching. Poaching is not really big outside of the culinary world and is virtually unheard of in the Philippines. Poaching combines the best of both worlds, you get the light and delicate feel of an egg that has been while keeping your breakfast relatively oil-free.

Here’s how you poach eggs:

1. Prepare about 400-500 mL of water in a deep sauce pan. Put it on a stove set to medium.
2. Add 2 tablespoons of vinegar.
3. Crack one egg and place it in a small bowl.
4. Once the water is almost boiling lower the setting slightly and ever so gently drop the egg as near to the water’s surface as you can. Let it simmer.
5. You’ll know that your poached egg is done when all the white has sort of solidified (fancy term: congealed).
6. Season with salt and pepper.

Your main concern would be the vinegar, right? The vinegar does not lend anything to the dish flavor-wise. The acidic properties of vinegar simply ensures that the egg won’t break apart and just diffuse in the water. Boiling water might create a similar effect of breaking apart the eggs so it’s important to keep it at a particular temperature just below boiling.

You may also poach eggs using a microwave. Simply use a microwaveable container and estimate when the water is about to boil. Then in one quick go, open the oven door, drop the eggs and wait for it to cook! The result may not be as pretty as the ones you’ll make on a stove but your palate won’t really be able to tell the difference.

There you go, guys. Poached Eggs! That was easy, right?

4 thoughts on “Poaching Eggs Is Easy

  1. Hmm.. I don’t think it’s easy. Frying eggs is not easy. Boiling eggs, now that is easy. =P

    Maybe I should ask my mom to try this.

  2. How I wish you posted this a lifetime ago! I had to learn this the hard way.

    Thanks for the microwave tip too. You may also want to try using a microwave poacher, it’s this small container for (usually two) eggs. I found this at Target in the US. You put in the eggs and half a teaspoon of water, close the lid then cook for a minute and a half. Et voila. Perfect poached eggs.

  3. i microwave poach eggs by placing some water in a microwaveable ceramic cup, add some water, vinegar, salt and pepper, and nuke it for 30-45 seconds. cup-shaped egg dome. 😀

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