YOU’VE PROBABLY PERFECTED a jammy soft-boiled egg or a fluffy scramble for your breakfast. The next thing to add to your egg repertoire is a poached egg. But, it might take a little practice.
“Poached eggs are tough for a lot of people to grasp because the technique is so different from how we cook most other eggs,” says Joshua Resnick, culinary arts chef-instructor at the Institute of Culinary Education. “There’s no pan and no fat. The eggs are cooked in a pot with a lot of water that has to be hot (but not too hot) and the right amount of vinegar.”
Unlike a hard- or soft-boiled egg, you can’t rely on a timer to know when a poached egg is done.“The technique is delicate and requires some practice to get right,” Resnick says. And, once you do, you can regularly churn out the most cloud-like poached egg for eggs benedict or an avocado toast. “Learning the technique for properly poaching an egg isn’t difficult,” Resnick says, but it might take three or four attempts to perfect.
“Where the finesse comes in is how to know when the egg is done,” he adds. “Cook it too short, and you’re eating raw egg white. Too long and the yolk starts to set.”
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