Your Recent Contributions
- Have a new recipe to share? Add it to Foodista! And did you know that you can edit most of the content on Foodista? If you're feeling generous, edit a few (or several!) stub articles and share your cooking knowledge with the world!
Your Favorites
- You haven't saved anything for later! Just click the heart icon
on any recipe, food, technique, tool, profile or question to add it to your favor.
Know about these?
Help Us Edit:
- How To Know When An Avocado Is Ripe
- Fiori
- Julieta Apples
- Bundt Cake Keeper
- Ras El Hanout
- James Grieve Apple
- Coney Grouper
- Florentine Citron
- Agnolotti
- Beurr Bosc Pear
Recent Questions
- Can You Refreeze Haddock?
- Can You Freeze Parsley
- How Many Heads Of Garlic Does It Take To Make 21/2 Cups
- Substituting Shortening In Chocolate Glaze Recipe?
- Worcestershire Sauce
- Monkfish
- 'what Ice Lolly Is Best For You?'
- Why Is Red, Yellow and Orange Bell Peppers Are More Expensive Than Green Bell Pepper?
- How Many Grams For 2pkt Yeast
- Can Canned Coconut Milk Be Frozen?
Toolbox
Edit this technique
View edit history
View all photos
Upload a photo
Embed a widget
Print this technique
Email this technique
Post this on Facebook
Tweet this technique
Stumble this techniqueRelated Blogposts
Click here to add your blog post on Poaching Eggs to this page.
Related Food & Cooking Questions
- When Used To Poach Fish, What Stock Is Usually Made From White Wine, Lemon, Herbs, and Seasoning?
- How Do You Make A Poached Egg In Toast?
- When You Cook Poached Eggs Is It Better To Have A Big Or Small Pot Of Boiling Watter
- How Many Calories Are In A Boiled Egg?
- How Do You Make A The Buttered Egg?
- How To Poach An Egg?
- How To Reheat Poached Eggs?
- What Is The Best Way To Make A Poached Egg?
- Which Is The Cheap and Easy- Japanese Recipe For The Students?
- In Boil Chicken Tenders How Long?
- See more questions...
Related Recipes
- Jalapeno Hollandaise
- Leftover Steak Hash
- Consommé Colbert
- Asparagus Eggs Benedict
- Bacon Brunch With Hollandaise Sauce
- Bacardi Benedict
- Lump Crab Hash With Three Pepper Hollandaise
- Poached Egg and Toast Salad
- Lightly Smoked Salmon Fillets With Potato Pancakes
- Poached Eggs With Mushroom Cream Sauce
- Black Pudding and Lancashire Cheese Hash Browns
- Easy Eggs Benedict
- Israeli Style Salad
- Poached Eggs With Mushroom Bechamel
- Haddock Pancakes
- Glazed Cinnamon Loaf
- Huevos Loma Vista
- Little River Breakfast Hash Browns
- Flash Fried Tiger Prawns With Hot and Sour Tamarind Sauce
- Hot and Sour Eggs In A Noodle Nest
- More recipes with Poaching Eggs...
Technique: Poaching Eggs edit
Created by: Anonymous
Edited by: Barnaby Dorfman, Katrina Moore, Sheri Wetherell, Lady Catherine Gourmet, Bob Cooks
Tags: Cooking
Translations:偷猎蛋 (Chinese), بيض الصيد غير المشروع (Arabic), Poaching Ovos (Portuguese), Le braconnage des oeufs (French), La caza fu... All Translations
edit About Poaching Eggs
To poach an egg, begin with water that is barely simmering (between 160°F and 180°F). It will look a little like soda water. Adding a tablespoon of vinegar per pint of water helps the egg to coagulate faster and will result in nicer-looking eggs. A pinch of salt may also be added. Crack the egg into a mug, ramekin, ladle, or other heat-proof container. Using the handle of a wooden spoon, swirl the water to create a whirlpool. Drop the egg right in to the whirlpool. Allow the egg to sit in the water for 3-5 minutes, or until it reaches the desired doneness. Use a slotted spoon to remove the egg from the water.
If making several at once, it may be helpful to place the finished eggs in a bowl of ice water and reheat them when ready to serve. To reheat, simply drop them back into the poaching water and let them sit until hot.
Leave a Comment