Until about 15 minutes ago, I had neither eaten nor prepared a poached egg.
I've really been missing out. They are delicious!
For some reason, poaching an egg was one of those kitchen tasks that I erroneously told myself was too complicated. What? Where did I latch onto that misinformation? It couldn't have been easier.
Poached eggs are sort of like boiled eggs without the shell and without the waiting.
A perfectly poached egg has opaque and non-runny whites and a soft yolk that might run bright yellow or orange when pierced, depending on how long you cook it.
In a large saucepan, bring 4-5 inches of water to a simmer.
(Disregard the thermometer...)
Crack an egg into a small bowl
and gently pour it into the simmering water.
Crazy-looking things will start to happen.
But fear not.
After 3-4 minutes (for a more runny yolk) or 5-6 minutes (for a firmer yolk),
fish out the egg with a slotted spoon.
Gently pat dry with a paper towel.
At this point you can trim off the wonky whites if they bug you.
Add salt and pepper and enjoy!
This is the egg that was cooked for 5-6 minutes.
And here is the 3-4 minute specimen.
Both are scrumptious.
Fill a large saucepan with 4 inches of water and bring to a simmer (when bubbles are breaking the surface every few seconds.
When water is barely simmering, break 1 egg into a small bowl. (You can break it directly into the water, but putting it in a small bowl first eliminates the possibility of getting shells in the water.)
Gently tip the bowl, sliding the egg into water.
Cook until whites are set but yolks are soft, 3 to 4 minutes. (Cook 5-6 minutes for a firmer yolk.)
Using a slotted spoon, transfer eggs to paper towels, and drain briefly.