A poached egg is an egg that has been cooked, outside the shell, by poaching, as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water.
How to poach an egg perfectly
Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. And with a few tips, you too can learn how to poach an egg perfectly every time!
Most might say that it’s difficult to get that perfect, spherical shape without lots of swirly white wispies, but did you know poaching is one of the best cooking methods for creating healthy eggs?
Salt: I have found that adding salt to the water actually created more white wispies. Salt increases the density of the water which makes more of the egg white tend to float and splay out.
Vinegar: I was initially was against adding vinegar to my water as I didn’t want my eggs to taste like vinegar , but as it turns out, you have to add quite a bit of vinegar to have any vinegar taste transfer to the egg. I found that adding one tablespoon of light colored vinegar didn’t flavor the egg but it did help to keep the egg white together. So I definitely suggest using vinegar.
Making a Swirling Vortex: We’ve all heard that the best method for poached eggs is to drop them in a swirling vortex of water, right? Just keep in mind if you are only cooking one poached egg – go for it. If you’re cooking more than one poached egg – don’t do it ! Your egg(s) may not be quite as spherical, but you can cook several simultaneously and they’ll still taste yummy.
Pot of water 4 inches vs 2 inches?
A deeper pot will produce a more classical spherical or teardrop shape. The is because as the egg falls in the water, the yolk sinks first and the white trails behind. You can still make poached eggs in a more shallow pot, but the shape will be flatter – similar to a fried egg.
Use Fresh Eggs
Honestly this is the #1 most important factor in determining the success of your poached eggs. Fresh eggs have firmer whites, less liquidy whites and just hold their spherical shape better than not so fresh eggs . If you don’t have fresh just bought from the store or taken from your hen house don’t worry , you can still make a good poached egg.
How long should you poach your eggs?
For a firmer white and runny yolk you’ll want to poach the eggs for 3-4 minutes. I prefer a 3 minute poached egg. And if you plan to poach a batch of eggs ahead of time and reheat later, just keep in mind that reheating may firm up the eggs a little more as well.
- Bring a large pot of water to a boil, then reduce to low (or turn off the heat).
- Crack the egg in a fine mesh sieve (over a small bowl) and remove the liquidy whites.
- Transfer the egg to a small bowl.
- Add one tablespoon of light-colored vinegar to the pot and stir to create a vortex.
- Pour the egg into the middle of the vortex and set a timer for 3 minutes.
- Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water and eat immediately.
Slice an avocado
Make some toast , I like to use whole grain or multigrain such as Natures Own or Orowheat
Add that yummy sliced avocado on top of your toast
Smash the avocado onto your toast
Finally add that beautiful poached egg you made on top , give yourself a pat on the back , add salt and pepper to taste and a little sriracha or tobacco and enjoy !
There are so many ways to dress up some plain avocado toast and this one is my favorite !
Happy Saturday everyone ! Leave me a comment along with your email to receive daily emails with new recipes !
♥️,
Cynda Jo
Aesthetic Eats 
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