Poached Eggs

Poached Eggs

Poached Eggs

For me, no weekend breakfast/brunch is complete without a perfectly poached egg. When not acting in the main role, poached eggs are also an easy way to add color and protein to a salad, soup, or even pasta. Poached eggs require a gentle touch, and therefore can be a tad finicky (trust me, I had my family eating eggs for a few days until I got the perfect picture) but it’s definitely a skill worth perfecting!

Author: Claire Crane
Ingredients
  • 1 egg
  • 1 squeeze of lemon juice (about 1 teaspoon)
  • 3 cups of water
Instructions
  1. Bring the water to boil in a small saucepan over high heat.
  2. Add the lemon juice.
  3. While the water is coming to boil, crack the egg into a bowl and keep it close to the pot.
  4. Lower to medium heat, and begin to stir the water with a spoon.
  5. Stir vigorously so that the water forms a small tornado-shape in the center, but don’t go crazy—there shouldn’t be water splashing out of the pot.
  6. When there is a nice spin in the pot, gently drop the egg into the center of the spiral.
  7. Cook for 2-4 minutes, until the white of the egg is opaque.
  8. Once finished, gently remove from the pot, pat dry with a paper towel, and serve with a pinch of salt and a crack of pepper.

 

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