My Poached Eggs Method

I was taught how to poach by a friend in college – a method that doesn’t require a poacher tool, plastic bag, vinegar or swirl technique – and her way is how I’ve done it ever since.  Try it out and let me know how it goes – and tag me @meags_eggs if you post a picture!

Poach Process Pic Collage

Estim. Prep & Cooking Time: 10 mins.

  • Fill a medium-sized pot with 2-3 inches of water and bring to a boil.
  • Reduce to medium-low heat. I err on the low side – if my eggs fall apart before poaching, it’s always because the water was too hot.
  • Gently crack 2 eggs into the water. Drop eggs from the shell as close to the water as possible, to avoid a hard fall that might break the yolk. It’s okay to poach more than one egg in the same pot at once. I often poach 4 at a time.
  • Let eggs cook for about 3-4 minutes. It depends on the exact heat you’re using and how runny or firm you want them. I like mine runny with a fully solidified egg white, so I keep it as close to 3 minutes as possible.
  • To see if they’re done to your desired consistency, use a ladle to (very softly) check how solidified the eggs are. Be extra careful – if you attempt to remove the eggs before they’re fully poached, they’ll be liquid-y, jiggle too much, and the yolk will likely start running from the bottom before it makes it to your plate.
  • Once the eggs have reached your desired consistency, scoop them out carefully with the ladle one-by-one.
  • Take a #yolkporn pic, tag @meags_eggs, and enjoy!

Good luck!

9 Comments Add yours

  1. Petr Chutný says:

    Thanks for sharing your method 🙂 I love your photos on Instagram, very inspiring. I’ll try your method soon.

    Like

  2. Thanks for sharing your tips! I can only be so lucky to have eggs as gorgeous as these. I adore your cozy moments, your eye for food styling, and your appreciation for the goodness that is a runny egg yolk. Keep sharing your eggs with us!

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    1. This might be the sweetest message I have ever received! Thank you so much. P.S. I’m checking out your website right now, and it is beautiful! ❤

      Like

  3. Yum. I always crack mine into a cup first to ensure that they go into the pan in one smooth movement. Mainly because I’m rubbish at cracking

    Like

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