Poached Egg

For some reason poaching an egg sounds tricky – it’s actually super simple! I love poached eggs because they can dress up breakfast, lunch or even dinner.
Poached Egg

How to Poach an Egg

Before you start! Tips for perfect poached eggs:

  • Prep everything before you start, poached eggs cook quickly and they taste best served immediately.
  • Get the freshest eggs you can (usually there is a 3 digit number on every egg carton that corresponds to the day those eggs were hatched)
  • Crack each egg into a ramekin so you can help it into the water very gently
  1. Start by putting a wide, shallow pot filled 2/3 of the way with water on medium heat.

  2. When the water is bubbling but not boiling – meaning you can see a few bubbles but they’re not rising to the top or forming very quickly. Add a dash of white vinegar.  The vinegar helps the white stay together – if you are using a farm fresh egg the whites naturally stay together. With a supermarket egg I think the vinegar is a nice insurance policy to help me get a pretty egg!

  3. Using a spoon or spatula create a small whirlpool. Gently add the egg to the swirling water, just bring the ramekin to the water and softly pour the egg in.

  4. Set a timer for 3 minutes. You can play around with time, but 3 minutes work for me. I realize that because I set the timer after I have the egg in the water and then scoop it out after I hear the timer, it’s probably in there closer to 3.5 minutes, but it makes for a delicious egg.

  5. Using a wide spoon scoop out the egg and drain it on a thick paper towel, or if you have a slotted spoon, just let the water drain for a few seconds.

Add to pretty much any dish and say “Yum”!

In the video we added it to cranberry walnut toast on a salad of frisee & mixed greens with bacon dressing.

Frisee Salad with Bacon Dressing:

  1. Chop the bacon.

  2. On medium heat let the bacon cook down (this may take  2-5 minutes)

  3. Once the bacon is cooked through and browned take it off the heat and allow it to cool for a few minute. If it’s very fatty drain some of the fat, but you should still have a tablespoon or so of fat in the pan. You are using it instead of oil, so you want to keep enough to make dressing.

  4. Rinse the frisee thoroughly and separate the leaves.  Pat them dry.

  5. Toast your bread.

  6. Put the bacon back on a very low heat. Add the mustard and stir well, add the vinegar and the sugar, whisk until incorporated. Add salt and pepper to taste.

  7. Remove from heat and allow to cool while you poach your egg(s).

  8. Once your egg is poached and sitting on a paper towel, quickly toss the lettuce in the  bacon dressing and plate. Put your bread down on the salad and slide your egg(s) on to the bread.