My poached egg approach: finally perfected

[fracmeister]

Well I have it down pat. Fresh eggs get the best results but this approach is ok for not so fresh eggs.
First you strain out the thinnest part of the liquid and I usually keep that thin stuff to toss in any other recipe calling for eggs.

While doing that I put a pot of water on HIGH until it gets to about 175 and then turn it to "2" on my stove which keeps mine between 180 and 185. THAT is important so find out how to get your water at that temp.

While heating I carefully drop the STRAINED eggs into a bowl containing a 50/50 , mixture of vinegar and water.
In a few minutes this wil denature the egg white proteins at the exterior of the eggs.

I drain off most of the vinegar water mixture by tilting the bowl but there is no reason to get it all out. Once the water is 180-185 carefully lower the bowl so the eggs and residual diluted vinegar solution slide them out into the simmering pot

I dont stir but after a bit i move the eggs slightly so they dont stick. I tried that spinning the water thing and it didnt help me at all.

In my case I go exactly 3.5 minutesYMMV and remove the eggs to a paper towel with a slotted spoon. I use the towel to tip them over so both sides drain.

These are old eggs. New ones are prettier. Then I serve them up!

[barelfly]

Perfection! Thanks for sharing your method!!!

[acorgihouse]

Nice, poached eggs are my kryptonite (or one of them, anyway.) I've spent decades trying that swirling thing, with the vinegar, and I've also tried the sous vide approach. I don't think I've ever seen the exacting step by step you do here. Thanks. I will try it asap, with fresh eggs.

[Carolyn]

I found swirling just makes a mess. It does help to strain them.

[Carolyn]

I need to try that. I have strained them before, but I like that you are pouring out most of the vinegar and using a thermometer. I'll let you know how it goes.

[STEbbq]

I have always had magnificent poached eggs with my pan. They are done when the top of the egg whites over and its no longer translucent. If your process works, please keep doing it, but I always felt this pan was worth the special tool investment.

Modern Innovations Egg Poacher Pan for Perfect Poached Eggs, Nonstick Cups Poached Egg Maker Pan, Stainless Steel Easy Egg Cooker, Poaching Eggs Benedict Maker, Silicone Spatula https://a.co/d/a0NXczm

[Carolyn]

My Mom had an aluminum one like that. I used it one time and saw what looked like leached aluminum on the side of my eggs. I ditched it.

[STEbbq]

Carolyn hmm. I have never had that issue. This is not the pan I have but it is similar in style. I can definitely see why that would put you off though. That is just weird.

[Carolyn]

STEbbq I also thought it was weird, but I could see a dark gray metallic deposit on the whites. It was an old, well used aluminum pot with the aluminum liner and egg cups. 🤷♀️

[captainlee]

I use those Teflon cups, I have never been able to perfect the poached egg. Looks like you figured it out.

[Carolyn]

They come out somewhat compact because of the mold. I always found the yolks were never quite right.

[captainlee]

They are compacted but it works fine on a McMuffin. Maybe because water books at 195 F here they cook a little longer, never noticed a yolk issue. I would prefer cooking them the real way though.

[Carolyn]

I am probably remembering how my Mom did it. She probably overcooked the yolks. They never really spilled out.

[texastweeter]

Amazing

[Carolyn]

Well, this is perfection on a plate.
I am not a vinegar fan, so I used 1/2 c vinegar to 2 c water. I forgot to strain the eggs prior, so I strained them right before putting them in the water. I monitored the water temp to keep it above 180. It climbed up to 190 at one point, so I lowered the fire to keep the water from bubbling. I think the water hovered around 182-185 most of the time. Patiently waited for 3 1/2 minutes.

Turned out just like I prefer them with the yolk slightly thickened.
Thanks a bunch.

Voilà!

[Henrik]

Very nice! This is a fun/informative thread, I too have struggled to get the process down.

Here are _my_ success factors, not contradictory to yours at all, just thought I’d share:

1. Bring the water up to temp, but then let the temp drop just a bit so there are zero bubbles. The bubbles tear the egg apart.
2. Use a tbsp or two vinegar, but don’t stir/swirl.
3. Don’t use so much water. The water should be 2” deep in the pan, no more.
4. I crack the egg in a tiny bowl first, lined with a few drops of oil (to make the inside of the bowl slippery), then just slide it into the water from the bowl. This “gentle entry” makes sure the egg stays intact (just like not stirring does).

[Huskee]

This is some serious stuff here!

[Jerod Broussard]

No doubt. I need to poach more eggs, obtaining them by legal means has gotten BORING.

[Redwng]

You do have it nailed, will have to try it....thx.