Perfect Poached Eggs
Howdy everyone, and thanks for stopping by the website! Today I am going to keep things simple. Over the years I’ve shared all of the best tips and tricks I have up my sleeve so that you can prepare the perfect egg almost any way you like it.
We’ve done Cowboy style Eggs Benedict, Best Scrambled Eggs, THREE different types of Deviled Eggs, Perfect Fried Eggs, even Scotch Eggs. Don’t even get me started on breakfast foods. Check out the breakfast playlist here, along with Perfect Pancakes, Best Bacon, and a breakfast casserole perfect for camping.
After all this, I can’t believe I’ve never shared how to make a perfect poached egg. Rest assured, I’m going to remedy this oversight right now. Get the water hot and let’s go!
How to Perfectly Poach an Egg
There are a few ways to ensure perfection when you’re poaching an egg.
The key to poaching an egg is to use water just slightly cooler than boiling. You’ll do best with a large pot of water instead of a skillet. Fill the water up to the handles, or about 2/3 of the way to the top.
Use a thermometer to keep the temperature as close to 190 degrees as possible.
Use the freshest egg possible. If the hen isn’t laying the cackleberry right into your hands, check the expiration date on the eggs and pick the furthest date in the future.
Add about 2 tablespoons of vinegar and a squeeze of lemon juice for each egg.
Adding vinegar and lemon juice help the egg set up a little better. Do not use salt in the water, as salt changes the density of the water and prevents the egg from setting up.
Using a spoon as an “oar,” turn the water around and around in circles until the center makes a whirlpool. Gently slide the egg into the center of the whirlpool. This will make the egg yolk a perfect cylindrical shape. Leave it to the Oklahomans to use a tornado to cook some hen fruit.
Crack the egg into a bowl. This way, you can better control the egg when you slide it into the water.
Create a whirlpool in the cooking pot by stirring quickly, careful not to splash. Slide the egg in the center of the whirlpool for a perfectly shaped egg.
Cook for three minutes. Remove with a slotted spoon and enjoy! If you’re going to make another egg, check the temperature of the water before you add each egg.
If you’re cooking ahead of time, remove the egg immediately to an ice bath so it will stop cooking. Before serving, use a couple of tablespoons of boiling water to heat the egg back up. Remove the egg after 30 or 45 seconds.
I like to eat my poached eggs with my Original Seasoning. Give it a try!
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Perfect Poached Egg – Cowboy Kent Rollins
Ingredients
- 1 large egg
- 1 tablespoon white vinegar
- ½ tablespoon lemon juice
Instructions
- Fill a small saucepan with water and add the vinegar and lemon juice.
- Heat the water to 190 degrees F.
- With a large spoon, swirl the water aggressively. Carefully pour the egg in the middle of the swirling water. Cook for 3 minutes. Remove the egg with a slotted spoon and place on a paper towel.