How to Poach An Egg
Firm whites holding in a creamy golden yolk, poached eggs are perfect for any meal of the day. Here are a couple ways to perfectly poach an egg. Have it for breakfast or on top of a grain bowl, greens, noodles, and more!
In a pot, bring 4 inches of water to boil.
Crack your egg into a mesh sieve and strain off liquid whites.
Once boiled, lower the heat and stir the water quickly in one direction to create a whirlpool in your pot. Add your single egg into the center of the whirlpool. Let the eggs cook for 3 minutes.
Remove the egg with a slotted spoon.
Shallow Water Method:
This method is great if you are poaching 2+ eggs.
In a shallow pan, bring 2 inches of water to a boil.
Crack each of your eggs into a mesh sieve and strain off liquid whites and set each of them aside.
Once boiled, lower the heat so the water is very gently simmering and then add your eggs, one at a time, with space between each of them. Place the lid on and let sit for 4 to 4.5 minutes.
Turn off the heat and remove the eggs with a slotted spoon one at a time.
In a pot, bring 3-4 inches of water to a boil.
Crack each of your eggs into a mesh sieve and strain off liquid whites then once the water has boiled, lower the heat and place the mesh sieve with the egg into the pot of water.
In the water, gently run a spoon around the egg inside the sieve to loosen the whites so they wrap around the egg yolk and don’t get stuck to the sieve.
Let poach for 3 minutes or until the whites have set and serve.
In a small microwave safe bowl, add in 1 cup of water.
Crack each of your eggs into a mesh sieve and strain off liquid whites and add to the bowl
Microwave for 60 seconds.
Remove the egg with a slotted spoon and serve.
Nutritional info only includes one egg and no additional ingredients.
Calories: 63 kcal | Carbohydrates: 1 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 164 mg | Sodium: 62 mg | Potassium: 61 mg | Sugar: 1 g | Vitamin A: 238 IU | Calcium: 25 mg | Iron: 1 mg