Foolproof Poached Eggs (No Boil Method)
Learn how to make Foolproof Poached Eggs - without boiling water! Perfectly runny yolks nestled in a soft white exterior with no hassle and no egg anxiety!
Servings: 4 servings
Calories: 72kcal
Equipment
Ingredients
- 3 inches water
- 4 large eggs
- 1 tablespoon white vinegar
Instructions
- Add at least 3 inches of water to a large skillet over medium high heat. Bring the water close to a boil, where small bubbles have formed and are rising to the surface and popping (about 200°F, if you really want to measure). Add 1 tablespoon of vinegar to the pan and mix in.
- Crack an egg into a fine mesh strainer to remove the more watery portion of the whites. Transfer egg to a small bowl. Remove pan from the heat.
- Gently tip the eggs into the hot water, one at a time, leaving enough room between the eggs that the whites don't touch. You can add 4 to 6 eggs, depending on the size of your pan, making sure to leave room between eggs.
- Place lid on the pan and set the timer for 3 minutes and 30 seconds for large eggs.
- Using a slotted spoon, remove eggs from the water in the order that you added them to the water. Test for doneness by gently poking the white. If you want them more cooked, dip them back in for 15 to 30 seconds.
- After removing eggs from the pan, place your egg on a towel for a couple of seconds, to remove excess water, then transfer to your plate.
Notes
- Fresh eggs poach better than older eggs. As an egg 'ages' the whites become more watery and can be more wispy when cooked. For best poaching results, try to use eggs that you have purchased within the last 2 weeks, if possible.
- If you are afraid of burning yourself when tipping in the eggs, try placing your egg in a teacup or coffee mug with a handle, then transferring to the hot water.
- If you are using small or medium eggs, they will probably be done at 3 minutes, so set your timer accordingly. Extra large eggs may need 30 seconds to 1 minute more.
- If making poached eggs ahead, or for a crowd, place finished eggs in a bowl of ice water. Store for up to 2 days in the refrigerator.
- You can reheat eggs individually when ready to serve by dipping each egg in hot water for 30 to 60 seconds.
Nutrition
Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg