Can someone please tell me why we’ve convinced ourselves that it’s totally fine to be ripped off by a café or bistro for a poached egg? Sure, the deliciously smooth and runny yolk is what dreams are made of, but it still doesn’t justify the markup.
Let’s stop throwing our money away and start poaching away! It really is easy, I promise! With the detailed instructions I’ve shared below, you’ll be a poaching prince/princess in no time (and your wallet will thank me for it ;) ).
- Eggs, as needed
Set a fine mesh strainer over a bowl. Crack the egg into it. The loose egg whites will be strained away from the tightly shaped egg, and will later be discarded.
Fill a saucepan (one that has a tight-fitting lid) with 3 to 4 inches of water. Heat over medium-high heat. The water needs to reach a bare simmer, right before the point of boiling.
Use the strainer to gently drop the egg into the center of the pan. Turn off the heat and cover. Allow the egg to sit for 3 ½ minutes. Remove the lid and check to see if whites are thoroughly cooked. If they still seem partially uncooked, cover the pan with the lid and cook for a few more seconds. The egg will take anywhere from 3 ½ to 4 ½ minutes to be perfectly poached (timing varies on temperature of water and size of egg).
Use a slotted spoon to gently remove the egg, making sure to drain off excess water.