To prepare poached eggs, crack an egg into each cup of an egg poacher. Place the poacher in a skillet of simmering water and cover with a lid. Allow the eggs to simmer until the whites are set and the yolks are still runny, usually taking around 3 to 4 minutes.
Remove the poacher from the water and gently slide the eggs out of the cups to serve.
Traditional Poaching Method:
- Fill a large pot with about 3 inches of water and bring it to a gentle simmer over medium heat.
- Add a tablespoon of vinegar to the water (optional) to help the egg whites coagulate faster.
- Crack an egg into a small dish or cup.
- Create a gentle vortex in the water with a whisk or spoon, then gently pour the egg into the center of the vortex.
- Let the egg cook for 3-4 minutes, until the white is set but the yolk is still runny.
- Use a slotted spoon to remove the egg from the water and place it on a paper towel to drain.
Poaching in a Microwave:
- Fill a microwave-safe bowl with about 1/2 cup of water.
- Crack an egg into the bowl.
- Cover the bowl with a microwave-safe plate or lid and microwave on high for about 30-40 seconds.
- Check the egg and continue microwaving in 10-15 second intervals until the white is set but the yolk is still runny.
Sous Vide Poaching:
- Fill a sous vide container with water and set the temperature to 167°F (75°C).
- Crack an egg into a vacuum-sealed bag or a silicone egg poacher.
- Seal the bag or poacher and place it in the water bath.
- Let the egg cook for 13-15 minutes.
- Remove the bag or poacher from the water and use a slotted spoon to remove the egg from the bag or poacher.
