Poached Eggs

Makes: 1 or 2 servings

Time: 10 minutes

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Poached eggs are wonderful, and my favorite way to turn a bowl of anything into a complete meal: They’re sauce and garnish all in one.

Making a poached egg that looks perfect takes a little practice. (In my judgment, it’s also overrated; a shaggy poached egg still tastes great. If you want a gorgeous egg in a poached-egg situation, make a medium-boiled egg, page 523, peel it, and reheat it.)

If you want to make more than two eggs, simply use a bigger pan, and be careful to avoid crowding. Or, you can make poached eggs in multiple batches: Keep a separate large pot of water warm over very low heat, and use an instant-read thermometer to make sure the temperature hovers between 145°F and 150°F; adjust the heat accordingly. Cook the eggs in a smaller pot and, as they finish, transfer them to the large pot and cover. Fish them out with a slotted spoon when you’re ready to serve.

  1. Bring about an inch of water to a boil in a small, deep skillet. Add the salt and vinegar and lower the heat to the point where the liquid barely bubbles; if you measure it with an instant-read thermometer, the temperature should be just under 200°F. One at a time, break an egg into a shallow bowl, and gently slip it into the water.
  2. Cook for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove with a slotted spoon and allow the water to drain off for a couple of seconds. Poached eggs are delicate, so be careful handling them. If you like, drain them briefly on paper towels before putting them directly on the toast or what have you.

5 Great Sauces for Poaching Eggs

You can poach eggs in thicker liquids like sauces, though the technique is slightly different from the one described in the recipe. Make sure the sauce is at least an inch deep in the pan, and heat it only to the gentlest bubble. After you slip in the eggs, cover the pan tightly to steam the eggs. When you’re done, you have a deliciously enriched sauce. To make a full meal, simply serve with vegetables and a starch alongside, or over pasta, rice, or toasted bread.

  1. Fast Tomato Sauce or any of its variations (page 312)
  2. Salsa Roja or any of its variations (page 662)
  3. Smooth Green Chile Sauce, Indian Style, or any of its variations (page 666)
  4. Cooked Tomatillo Salsa or any of its variations (page 663)
  5. Spicy Indian Tomato Sauce (page 667)