Making poached eggs is actually pretty easy if you just follow a couple of guidelines and don’t fuss with it too much. Poaching produces an egg with a wonderfully rich runny yolk, which is why I don’t really understand why the most classic way to make poached eggs is with hollandaise sauce. You take a runny egg and top it with a runny egg mixture? I don’t know, maybe I am missing something! In my opinion just topping the poached egg with a simple buffalo sauce (the term buffalo sauce used loosely because its really just butter sprinkled with cayenne sauce), is tastier and way less effort than hollandaise.
Like I said, poaching eggs isn’t difficult if you just keep a couple of things in mind:
- Don’t add salt to the water. The salt is abrasive and makes it more difficult for the yolk to stick to the egg white.
- Bring your water to a boil then turn down so that it’s just simmering. Violently bubbling water will tear the egg apart
- Add lemon juice. The acid helps the egg white congeal and stay together. Some people use vinegar but I’d rather have my egg taste like a hint of lemon than a hint of vinegar.
- Make a vortex in the water before you add the egg by stirring it in a continuous circle. This helps the egg white twist around the yolk.
- Put the egg in a dish, then slowly tilt the dish over the water so that slides out into the center of your vortex. That way it enters the water with less force.
- Leave the pot be while the egg cooks. Don’t worry if the egg white separates a little bit.
- Cook the egg for 2 minutes for runny whites and yolk, 3 minutes for runny yolk or 4 minutes for a slightly cooked yolk.
- Skim some of the excess egg white from the surface of the water, then take the egg out with a slotted spoon so it can drain.
That seems like a lot of stuff to remember but the whole process only takes a few minutes and it’s pretty straight forward. Once you’ve done it once, you’ll have it down.
The perfect bite!
perfectly poached eggs with buffalo sauce
|Prep time||5 minutes|
|Cook time||3 minutes|
|Total time||8 minutes|
- 1 egg
- 1 tablespoon lemon juice
- 1 pat of butter
- 1-3 teaspoon cayenne pepper sauce (franks red hot sauce is what I use)
- salt & pepper to taste
|1.||Bring a small pot of water to boil. Add the lemon juice; do not add salt!|
|2.||Once the water is boiling, turn down heat to medium-low so it is just simmering. Crack your egg carefully in a bowl. Stir the water in a continuous circle to create a vortex. Tilt the bowl to the side right above the water so that the egg slowly slides out into the center of the vortex.|
|3.||Some of the egg white will separate from the yolk, don't be alarmed by this and resist the urge to stir it or disturb the water any more. Set a timer for 3 minutes (this will give you a cooked egg white with a runny yolk). Put your bread in the toaster.|
|4.||After 3 minutes, skim the excess egg white off the top of the water then use a slotted spoon to remove the egg from the water. Put the egg on the toast and top it with some butter and a few shakes of cayenne sauce. Garnish with cilantro if desired.|