Many people make the mistake of waiting for the water to boil before adding eggs, resulting in a perfectly cooked yolk but a messy, shapeless white. To achieve beautifully poached eggs, remember: Adding eggs to boiling water is a big no-no!
So, what’s the secret? Just follow these three simple tips, and you’ll get perfectly round, intact poached eggs every time. Here’s a detailed guide, especially helpful for those who’ve struggled with this dish before.
How to Make Poached Eggs
Ingredients:
Fresh eggs, salt, cooking oil. (Note: Choose the freshest eggs possible; avoid those that feel loose when shaken.)
Steps:
Wash the eggs thoroughly to remove any dirt or bacteria. Prepare a small bowl, add a little water, and gently crack an egg into it (one egg per bowl).
Boil water in a pot, then turn off the heat. Add 1 teaspoon of salt and a dash of cooking oil, stirring well.
Place the bowl of egg close to the water’s surface and gently slide the egg in. Cover the pot and let it sit for a few minutes to set (you can add multiple eggs at once, but keep each in its own bowl).
Once the eggs are set, turn the heat to low and cook for 2–3 minutes until fully cooked, then remove them. Now, you’ll have perfectly round eggs with evenly wrapped whites, looking absolutely delicious.
3 Golden Tips for Perfect Poached Eggs:
– Don’t crack eggs directly into the pot: Always crack them into a small bowl with water first, making it easier to slide into the pot and reducing the risk of breakage.
– Avoid adding eggs to boiling water: It’s best to boil the water, then turn off the heat before adding the eggs, ensuring they set properly.
– Let the eggs set completely before turning on the heat: Turning on the heat too soon can cause the eggs to break apart.
Serving suggestion: Enjoy poached eggs on their own, in porridge, soup, or noodles for a mildly sweet and creamy flavor.
Wishing you success!
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