Prep Time: 10′
Cooking Time: 6′
What you need:
- 1 Egg at room temperature
- 1 Litre of water, in a pot
- 1 Wooden Spatula
- 1 Small bowl
- Sea Salt & Pepper
- 1 Toast
Before we start with the recipe, it’s wise to mention a few techniques I’ve gathered along the way. The secret to a perfectly poached egg is the water temperature. There is very little time between when the water is warm and when it starts to simmer, then boil.
And somewhere between warm and simmering, is that stage called poaching water where the water starts to shiver, right before small bubbles form at the bottom of the pot.
That is the temperature we’re after.
And the other secret is to maintain that temperature throughout the poaching.
Here’s how to do it. Place a pot with 1 litre of water or enough to fully submerge an egg, turn the burner on high, make sure the pot is also wide enough not to imprison the egg. A lot of people season the water or use vinegar, I personally don’t season the water as I season the egg later, and I don’t like the taste of vinegar on my egg.
Crack the egg in a small bowl to avoid accidents.
Once the water has reached the right temperature, lower the burner, and stir the water real quick with a wooden spatula then drop the egg and watch it swirl!
Depending on your taste, if you like the egg soft, poach it for 2 minutes; if you’re more like me, you’ll leave it for 5 to 6 minutes where it comes out firm on the outside and runny on the inside. It also depends on the quality and freshness of the egg and its size. Follow your instinct!
I like mine with some boiled asparagus and toast. You can use white, whole-grain, GF, whatever suits you.
If you have a bigger appetite and wish to poach 2 or more eggs, you can do so in the same pot. You break the eggs together in the bowl and drop them together in the pot. Voila!