I had tried making poached eggs before (I found that I had already posted about poached eggs six years ago!), but stopped trying because I always lost too much egg white in the process.
But recently a friend posted a lovely poached egg she had made, and also shared a video that helped her. She said that the method worked for her immediately, so I decided to give it another try.
Well, it definitely did not work for me on the first attempt. The first attempt was so bad that I did not even bother taking a photo.
The video that she shared does it this way: Boil two inches of water in a non-stick pot, add vinegar and reduce to a gentle simmer, then add eggs, cover and turn off the heat, then leave for 4 minutes. After that, scoop the eggs out with a slotted spoon, drain the excess water, and serve.
I tried this, but the egg white disintegrated and I was left with just an overcooked yolk and a bit of egg white not really sticking to it.
I decided that the simmer may have been too “gentle”, so I tried again with adding the egg when the water was actually boiling (I figured that the first thing I should do is to keep the egg white together! Otherwise each attempt would be such a waste, which is why I gave up on it all those years ago)
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Attempt 2: Did it work?
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This one turned out beautiful! Except that both the egg white and the egg yolk were extremely cooked. The white was as firm as a fried egg. The good thing about using a non-stick pot was that the egg could be taken out easily.
But my non-stick pot is huge...and boiling the water takes ages, too much just to cook one egg! So I checked online whether it was really necessary to use a non-stick pot. And at the same time, looked around for more tips.
Here is what I found:
- Practically all recipes that talk about poaching multiple eggs say that we should put the eggs in a clockwise/counter-clockwise direction, so that we can take the eggs out in the same order. Makes sense.
- Some people add vinegar to the water. Some people say it’s not needed; your eggs just need to be fresh and the egg white will stick together better. Someone says that vinegar helps to “cook” the egg white so that your egg white won’t fall apart even if your water is a little less hot than necessary. (I still plan to use vinegar as a fail-safe because it is most important to me not to waste my egg whites!)
- Some people say that using a non-stick pot is a must because eggs are not non-stick and they will stick to the bottom of the pot. This is why I decided to try using my smaller non-non-stick pot, but put my sieve in and cracked my egg into the sieve. That way, I could just take the egg out in the sieve.
- Everyone says that the water should be simmering, not boiling. Some leave the water on the stove (without turning off the heat). The time is 2 minutes for a soft poached egg, and up to 4 minutes for a firmer one.
Taking into account all these tips, I tried another poached egg in my small pot (with the sieve method that I mentioned above). I tried to use a gentle simmer (they say, lovely small bubbles!), but my egg white disintegrated again. :(
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Attempt 3: What is this?
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At least the yolk is not that much overcooked this time.
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This morning I was going to make half-boiled eggs for breakfast, but I suddenly figured that I could make poached eggs instead. So I tried again, with a boil instead of a simmer (again, I just wanted to avoid losing egg!). The egg white still separated into pieces, but at least most of it stuck together in clumps and I didn’t lose so much.
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Attempt 4: Very ugly
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For the second egg, I decided not to turn off the heat. So I cracked the egg in again when the water was boiling, but instead of switching off the fire, I turned it to low so that the water would continue simmering. And...voilĂ , finally it works!
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Attempt 5: Looks nice...
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both eggs on a plate
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after seasoning and poking the yolk
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It may be hard to see from the photo, but the first egg had a slightly oozy yolk. The second one is more watery, so we can see it flowing out. I just hope I can replicate it next time. I am still not sure how much of it is due to my eggs being fresher (my first attempt, the one without a photo, was using older eggs, and the four with pictures here are using eggs that I just bought). Seeing that attempt 3 was actually quite similar to attempt 1, maybe the eggs don't need to be that fresh if we use vinegar...there might still be hope for slightly older eggs!