Process Description: How to Poach Eggs

Introduction

A poached egg is an egg that has been cooked in a hot liquid, such as water, milk or broth. Eggs that are fried or scrambled are frequently cooked in oil or butter. This process adds additional fat and calories to the egg. Poaching an egg in water adds no additional calories or fat, and is an excellent way to vary the breakfast routine.

To poach an egg, choose a pan that is large enough to hold all the eggs. The pan also should have sides at least 3 inches high. If the pan is not large enough for all the eggs, either use two pans or poach the eggs in batches. It is extremely important that the eggs should not touch each other while cooking. Additional tools needed include a slotted spatula or spoon, small cup for each egg, and a timer.

Familiarity with cooking terms such as “boil” and “simmer” will help. Boiling water has large bubbles that rise to the surface of the water. Simmering water is just below the boiling point.

The Process

In saucepan or skillet, heat 2 to 3 inches of water to boiling over high heat. The water will need to cover the eggs. A tablespoon of vinegar, added to the water, can help the egg whites congeal faster and retain their shape better. Reduce heat until water goes from a boil to a simmer. Break an egg into a measuring cup or saucer. Hold the cup close to the surface of the water, and slip the egg into the water. Repeat for each egg.

Cook for 3 to 5 minutes, or until eggs appear to be done. The egg white should be firm, not runny. Using a slotted spatula or slotted spoon, lift each egg carefully from the water, and let the water drain off. If vinegar was added to the water, you may prefer to rinse the eggs in cold water. Place the eggs on a plate or a slice of toast. If desired, sprinkle salt or pepper on eggs as seasoning (Betty Crocker's, pg 207).

Summary

To poach an egg, simply immerse it gently in simmering water for 3 to 5 minutes, until cooked. Poached eggs are versatile. They can be eaten alone, or as part of a recipe such as Eggs Benedict. Cooled, poached eggs can be added to salads. Poaching eggs is a simple, healthy way to eat this basic food, without adding fat or calories.

References

Betty Crocker's cookbook (28th ed.). (1976). New York: Golden Press.