Don’t be afraid. You can do this.

between carpools basics

Poached eggs are so delicious, elegant, versatile and…for some, scary.

But, why? Really, they are so easy to prepare. I promise. All you need to know is the method and  you will wonder why you didn’t try this ages ago.

Let me explain how to poach eggs, the easiest way possible:

Poached eggs are so delicious, elegant, versatile and...for some, scary. But, why? Really, they are so easy to prepare. I promise. All you need to know is the method and you will wonder why you didn’t try this ages ago.

Prepare:

-Each egg in a small glass or hard plastic dish (you will need to dip it into hot water, so don’t use disposable). I recommend not to poach more than 3 eggs at a time.

-1 tsp of white vinegar

 

Choose a wide nonstick skillet. Fill with 1 ½ inches of water. Bring to a bare simmer (190ºF to be exact). Add the vinegar.

 

Use a spoon to get rid of the bubbles on the bottom (see the bubbles in the image before). This step will ensure your eggs will be smooth and pretty.

 

Once the water has reached the desired temperature of 190ºF, use a spoon to create a whirlpool going in one direction. (If you do not own a thermometer, one way of telling if the water is at the right temperature is if you stick your finger into it. It should be at a point where you can still bear to stick it in for a quick second, but do not try this if it’s boiling! Then it will be too hot! )

Insert one egg at the time, dipping the entire dish into the water slowly and gently. It’s ok if water comes into the dish. You are just easing the egg into the water slowly. Take your time, one egg at a time. It will look like a mess but don’t despair and most importantly, don’t touch.

 

Again, don’t touch. Just watch and be amazed.

Set your timer for 4 minutes.

While you wait, line a plate with paper towels or better yet, a thin cloth towel (the paper towel might leave a design on the poached egg).

Remove the eggs one by one with a slotted spoon. You might need to jiggle it off the bottom of the pan, use a spatula for that if necessary.

You can use the side of the spoon to ‘cut’ the egg into a prettier shape if some of the whites are too  loose.

and… that’s it! You’ve done it!


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Renee Muller
Stylist Renee Muller is a trailblazer in the food and lifestyle styling industry. Her magnum opus, the “Our Table” cookbook, debuted on September, 2016. With her own European upbringing, she’s still getting accustomed to raising American-born kids (and the concept of takeout). You can follow her on Instagram @reneemullerstyling or view her work on her website www.reneemuller.com.

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