Poaching the Perfect Egg

I love eggs and when trying to cut calories, frying isn’t an option. I’ve been reading up on how to properly poach an egg — it may seem simple, but often mine seem to disintegrate in the water and I’m left with not much of an egg.

Skillet selection
Use a shallow skillet with enough room to allow the egg to be covered. Since there is less water in the pan, it will come up to temperature much more quickly. Also, with less water to sink down through the egg will have less chance of disintegrating.

Water temperature
Impatience can often be my enemy and when poaching eggs it’s important to allow the water to come to a full 212 degrees. This temperature helps to set the egg so that it doesn’t ‘feather’ and break apart.

Lowering the water’s pH
Adding 1-2 Tablespoons of vinegar to the water will lower the pH which in turn will reduce the feathering effect of the egg white.

Seasoning the water
Adding a teaspoon of salt to the water will help to create a flavorful end result instead of a bland egg.

Cracking the egg
Crack the egg into a small dish and use this to transfer the egg into the water. This helps the egg to retain it’s shape.

Covering the pan
Once the eggs are added to the pan, cover and turn off the heat. The eggs will cook with the residual heat in about 3-4 minutes — this helps reduce the simmering agitation that can distort the eggs.

Use a slotted spoon to remove the eggs and allow to drip dry. You can also place onto a dish and use a paper towel to remove any remaining moisture.

I like mine with a bit of pepper and butter — sometimes, I mash them up and spread on a slice of crispy toast.


Note: Poached eggs are 2 Weight Watcher points each

You might also like these posts:
Food Fight #3: Eggs (round-up)
Frenched eggs



This site contains affiliate links like the ones shown above. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you buy something through one of the links, I may earn a small commission which helps keep this site available for you and others to enjoy.



4 comments

  1. Thank you for the kind words — I didn’t spend much time blogging last year, so I’m trying to do a better job in 2008.

  2. Adding a bit of vinegar really does work. It instantly ‘solidifies’ the white, resulting in the egg being nice and uniform shaped when taken out of the water. It also makes it easier to remove the egg from the water. I’ve done this for years, but not sure where I picked it up from.

Comments are closed.