Learn how to make perfect poached eggs that do not stick to the pan, fall apart, or create foam. Follow this method to achieve soft, tender, round, and beautiful poached eggs every time.
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
Eggs: as needed, choose fresh eggs with a rough surface
Salt: a pinch
Water
Instructions
🔹 Preparing the Eggs
Select Fresh Eggs:
Choose eggs with a rough shell—they’re usually fresher.
Shake each egg; if you hear a sound, it’s not fresh.
Clean the Eggs:
Add a pinch of salt to a bowl of water.
Wash the eggs thoroughly to remove dirt and bacteria. Clean until they shine.
🔹 Preparing the Water
Boil Water:
Pour water into a pot, cover it, and bring it to a boil.
Prepare Plates:
While waiting, get shallow plates.
Add a little water to each and give them a few turns.
Crack Eggs:
Crack one egg into each plate.
🔹 Cooking the Eggs
Turn Off Heat:
Once water boils, turn off the heat. Wait until bubbling stops.
Add Eggs to Water:
Gently slide eggs into the hot water from the plates. Keep plates close to water to avoid breaking the yolk.
Simmer:
Cover the pot and let eggs sit in hot water for 1 to 2 minutes for soft yolks.
For firmer eggs, cook an additional 3 minutes on lowest heat.
Check Eggs:
Egg whites should cover the yolks, forming a nice round shape.
Yolks should remain slightly runny for a medium cook.
🔹 Finish and Serve
Remove from water. The eggs should be round, tender, and delicious.
Serve immediately for the best flavor.
Sauce for Poached Eggs
🍶 Prepare the Sauce
Mix together:
1 tbsp soy sauce
1 tbsp balsamic vinegar
A pinch of salt
A little sesame or olive oil
Chopped green onions
Add 2–3 tablespoons of the hot egg water, and stir well.
🍽️ Serve
Pour the sauce over poached eggs.
Enjoy the rich, savory, tangy flavor.
Serving Suggestions
Serve with toast or avocado for breakfast
Add to a fresh salad for a light meal
Top on a bowl of ramen or noodle soup
Cooking Tips
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