How to Poach an Egg


By Dane Feldman

Photo by Dane Feldman.

Poached eggs are amongst the most sought after brunch items, but the stigma that they are impossible to make keeps a lot of us from trying it at home. Your first attempt at poaching an egg may not yield the perfect amount of fluffiness, but if you follow the directions below carefully you should be fine. Just be sure to read through the directions once before beginning.

What you’ll need:
1 egg
3 cups water
1 slice multigrain bread

Begin by boiling the water on medium-high heat.

Crack the egg into a small dish. Toast the bread.

You don’t want a rolling boil, so right when the water starts to boil, take a slotted spoon and stir the water clockwise.

When a whirlpool is made in the pot and the water is still boiling, slowly drop the egg into the water as carefully as possible. Then, to keep the egg from sticking to the bottom of the pot, continue stirring slowly.

At this point, the egg should be folding over and the whites should be forming around the yolk. Make sure the water is still bubbling and cook for approximately 2-3 minutes before removing the egg.

Plate the toast and top with the poached egg. Add salt and pepper to taste and serve.

If this is your first time poaching an egg, you may want to add a bit of vinegar to the boiling water, but it isn’t necessary.