How to Make Poached Eggs! An Easy, Healthy Recipe!

Try these delicious Poached Eggs! This is a healthy cooking method and easy to make too. All you need is some simmering water and eggs. You can make lots of eggs at once or just a couple. And eggs are not just for breakfast.

I just had Poached Eggs on toast for dinner. They were so flavorful and creamy. I like them runny but my husband likes them firm. I just leave his in the simmering water longer. You can easily cook Poached Eggs to order. In this cooking video Karen Breyer will show you step-by-step how to make yummy Poached Eggs. Watch this cooking video and make some Poached Eggs today!

PRINT RECIPE for Poached Eggs:

RECIPE: Poached Eggs

Fresh eggs

1: Heat at least 2 inches of water in a saucepan or deep skillet to a simmer. Do not put the eggs in boiling water or they will get tough and broken up by the agitation. If the water is not hot enough, the eggs will cook slowly and spread.
2: Break each egg in a dish and slide it into the simmering water. They will hold their shape better if you slide it in against the edge of the pan.
3: Simmer 3 to 5 minutes, until the whites are coagulated and the yolks are a soft as you like them.
4: Remove the eggs with a slotted spoon.
5: Drain well and serve.

Ideal poached eggs have a bright and shiny appearance. They will be compact and round, not spread and flattened. They have firm and tender whites with a warm liquid yolk.
When poaching eggs aim to keep the egg shape. You want the eggs to be in a round, compact mass as much as possible rather than spread out all over the pan. Fresh eggs maintain their shape best.
If eggs are not very fresh you can add 1 teaspoon salt and 2 teaspoons distilled vinegar for each quart of water. The vinegar helps to coagulate the egg white faster. This helps the poached egg to have a better shape.
Vinegar is not needed when using fresh eggs. Leave it out whenever you can because it will cause the whites to be tougher and not as shiny.
Some cooks like to create a whirlpool in the water by stirring it quickly and then dropping the egg in. You can try this if you are poaching one egg at a time.
To improve the appearance trim off the ragged edges.
To hold for later, plunge the egg immediately into cold water to stop the cooking. Later reheat briefly in hot water and serve.


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