Poaching is a cooking technique you can use for eggs, but you can also use it for fish or chicken. When poaching an egg, use water. (Note: To poach fish or chicken, you would use stock instead of water.)
First, bring a saucepan of water to a simmer. Add a pinch of salt and a little bit of white vinegar. Salt and vinegar are acidic, so they'll set the protein of the egg.
Crack an egg on the counter and pour it into a small bowl. Ensure that there are no shells in the egg. Slowly dip the bowl into the water and allow the egg to float into the pan. Set the bowl aside.
If you want your egg soft poached, allow it to remain in the water for about three minutes. Once the white has set around the egg, use a slotted spoon to move away the excess protein. Scoop your egg and use a paper towel to soak up the water.
And that's it! You have a perfect poached egg. Enjoy!
Make sure there is enough water in your saucepan for the egg to completely submerge. If you'd like your poached egg a bit firmer, leave it in the water for slightly longer than three minutes.
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