Ingredient and Equipment List
A pot of water – I’ve found a deeper pot (at least 4 inches tall) works better than a shallow skillet, because it allows the egg to fall into the water, creating more of that classic tear drop shape. You can poach an egg in shallower water, but the shape tends to be a bit flatter overall. Eggs – fresh eggs will poach better than older eggs. Fine Mesh Strainer – This is key for straining off the extra liquid from your egg.
How to Poach an Egg
I’ve found the secret to poaching perfect eggs is to place your raw egg in a fine mesh strainer, first. This strains off the loose, watery part of the egg that just makes a mess in your pot anyway. This is the part of the egg that turns into wispy strands once it hits the water. By straining it off, it’s incredibly easy to poach an egg that has a well-shaped tight white. It also keeps your water cleaner and clearer so you can continue to poach more eggs.
How to Poach Multiple Eggs
You may use this process for multiple eggs at once, as many as comfortably fit in your strainer in a single layer and in your pan without touching or crowding. Don’t worry, they won’t stick together in the strainer, just carefully pour them into the water one by one! If cooking multiple eggs at once, it’s important to watch which ones you place in your pot of water first so you can take them out in the same order so they are evenly cooked. For this reason, I personally don’t like poaching more than about 6 at a time. If you need to make a large amount of poached eggs at once, you might want to check out this short-cut hands-off oven method as well!
Serving Suggestions
Here’s a few ways I love to eat poached eggs!
On an english muffin with candadian bacon and hollandaise sauce. On top of avocado toast On top of a toasted slice of sourdough with ricotta, tomato and balsamic Over rice and beans
