Basic Poached Eggs
Recipe courtesy of the American Egg Board.
2 to 4 large eggs, cold
Salt, to taste
Ground black pepper, to taste
- Preheat 2 to 3 inches of water in large saucepan or deep skillet to boiling. Adjust heat to keep liquid simmering gently.
- Break eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, slip egg into water.
- Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir.
- Lift eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.
- Sprinkle with salt and pepper. Serve immediately.
Makes 2 servings.
- 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.
Nutritional Information Per Serving (1/2 of recipe): Calories: 71; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 211mg; Total Carbs: 0g; Fiber: 0g; Protein: 6g; Sodium: 70mg.
Recipe and photograph courtesy of the American Egg Board.