Enjoy
Poached eggs can fit into any diet. Try them on whole grain toast or English muffin.
For a light lunch or dinner, serve poached eggs atop steamed vegetables, such as tender asparagus. The soft yolk provides a built-in sauce.
Indulge in Eggs Benedict made with poached eggs and velvety rich Hollandaise Sauce.
Insider Tips on How to Make Poached Eggs Perfectly
Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or “angel wings” in the water.
Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
Do not poach eggs ahead of time and hold them in the refrigerator.
Milk, broth, tomato juice, wine, even a pot of simmering soup, can be substituted for poaching water. Eggs will pick up color highlights from some liquids.
Adding vinegar or salt to the water to enhance coagulation is not necessary and can flavor the eggs.
Poaching gadgets: A simple saucepan and slotted spoon are the only utensils needed for superb poached eggs. However, specialized poaching equipment – rings that corral eggs as they cook in liquid, pan inserts with nonstick egg-shaped cups, and steam-cooking electric egg cookers – are also available.
