I’m pretty sure that you can top almost anything with a fried or poached egg and it will look amazing!
I can do a really good-looking fried egg. But, the poached egg still kinda scares me. I have an egg poacher, and that’s easy. But, to do a real poached egg, I’ve never really mastered that skill.
It seems like there are a million different ways to do poached eggs. So, I thought I’d test some of these theories; kind of “ingredient research”, but with food rather than the written word.
I plan on doing 5 different methods. Please bear with me; I know some of you don’t eat eggs, but maybe you’d like to know the outcome anyway? So, here’s the first installment of Poached Egg Testing – poaching with a small amount of vinegar (specific instructions at the end).
Shape: Poaching the egg in a water bath with a small amount of vinegar seems to be the most common method out there. The theory states that the vinegar helps coagulate the egg white quickly. I found that it did, indeed, help the egg stay together while it cooked. In the past I can remember eggs basically turning into egg drop soup in the water. The poached egg has a nice soft appearance, and a round fairly flat shape. So, this method is good, but not amazing.
Taste: But, what of that vinegary taste? Nope, I didn’t notice anything. Maybe because it’s a small amount? Maybe it’s the kind of vinegar? I used white vinegar in mine. I’ve found that white vinegar has the cleanest, lightest flavor. Some people suggested using rice vinegar or white wine vinegar, but I think those would add a bit more flavor, and I want to taste only the egg.
Yolk: The suggested 4 minutes of cooking time gives a nice runny yolk inside gently cooked egg whites. Increase the cooking time if you want the yolk to be harder. I liked this amount of time because I like a runny yolk. I suspect, that you may also want to increase the cooking time if you were making multiple poached eggs.
Ease of Cooking: Very simple. All you need to do is get your ingredients and equipment ready before you start to boil the water (it warms up pretty quickly). I even measured out the vinegar into a small dish before I started to cook. Then, cook up your egg. Simple.
Poached Egg with a small amount of vinegar
From the Kitchn
1 or more eggs
Measuring cup with a handle, or a teacup
Slotted spoon or spatula (if your pan is non-stick, a silicone coated one)
Plate lined with a paper towel or clean rag
Bring a small saucepan of water to a boil over high heat. Turn the heat to low, and bring the water to a simmer; there should just be a few bubbles hitting the surface. Add a tablespoon of vinegar to the water.
Crack the egg into a measuring cup, a ramekin, or a small teacup and slowly lower the cup into the barely simmering water. Gently, tip the egg out into the water. The egg white should immediately start to coagulate. Use the slotted spoon to carefully arrange the egg white into a more compact shape, if you wish.
Set a timer for 4 minutes. Keep an eye on the water’s heat; make sure it doesn’t come back up to a rolling boil.
After 4 minutes, or to your desired doneness, turn off the heat and remove the egg with the slotted spoon. Place it on the plate lined with a paper towel and gently blot it dry.
Enjoy your poached egg.
All of the Poached Egg Tests:
Poached Egg Testing 1 – Vinegar
Poached Egg Testing 2 – Julia Child’s method of pricking the shell and pre-cooking the egg