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How to Poach an Egg

Poaching eggs gets a bad rap as a difficult thing to do, but really it’s a simple way to cook eggs without added fat. Watch as we demonstrate our secrets for perfect poached eggs to make delicious eggs Benedict, top a salad, or put in a sandwich.

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Don't let the rumors fool you. Poaching an egg is not a difficult task. Here's how to poach an egg for Eggs Benedict or any other recipe. Begin by adding 4 cups water and 1 tablespoon cider vinegar to a large deep skillet. The vinegar helps to keep egg whites from spreading, bring the liquid to a boil and reduce the heat to quite simmer. Bubble should be small and just breaking the surface. While you're waiting for the water to reach the right temperature, break a fresh egg into a custard cup. Fresh eggs are the key to poach egg success. When the water is ready, lower the custard cup as close to the water as possible and slip the egg in. Don't crack the egg directly into the water. That will leave you with egg on your face when the egg breaks apart in the skillet. Let egg simmer 3 to 5 minutes. Do not swirl that water. Eggs are done when whites are set and the yolks begin to thicken, but are not hard. Use a slotted spoon to remove eggs from the skillet allowing the eggs a quick drip dry. Add your perfectly poached egg to a recipe like Eggs Benedict or season with salt and paper and eaten as is. Now, that wasn't so hard, was it?