Eggs are one of the most versatile ingredients to have in your kitchen as they can be used in so many different ways. While fried or scrambled may be the most popular ways to enjoy an egg, poaching is another great option – and it’s much healthier too as you don’t need to throw in any butter or oil into the pan.
But while poaching an egg may sound simple in theory, it can actually be quite tricky to get it right. If the temperature of the water isn’t right it can cause the whites to separate, while cracking it straight into the pan can result in the egg breaking. Nailing the timing can also involve a lot of guesswork and then there’s the hassle of actually getting the eggs out of the pan without them imploding to contend with. But food experts say it’s possible to take the stress out of poaching eggs, and perfect the cooking on the first attempt, simply by using one kitchen utensil: a sieve.
Not only does the sieve allow you to gently lower the egg into the boiling water without it breaking, it also means you can strain the egg before you poach it.
This process will rid the egg of some of the thinner, more watery whites that can scatter in the pan and create uneven, ragged edges.
Digital Food Director Amira Georgy at Taste explains: “A strainer is fantastic because it helps the egg hold its shape beautifully as it enters the hot water, preventing those frustrating wispy bits from scattering everywhere.
“It acts like a little cradle, giving you more control and a much cleaner, more professional-looking poached egg right from your very first attempt. No more intimidating vortexes or swirling magic required – just consistent, perfectly formed eggs every time!”
Serious Eats adds: “You see, no matter how fresh your eggs are, there is always going to be some amount of liquid white. It’s this excess white that causes misshapen eggs – you know those really ugly ones with the wispy white floaters that completely ruin your brunch.
“To get rid of them, we’re going to transfer our eggs to a fine-mesh strainer, and gently swirl it around until all the excess white is drained away. What you’re left with is a nice, tight egg. Even better is that the strainer is actually the ideal tool for lowering the egg into the water.”
Experts say to cook a perfect poached egg you should first fill a saucepan with several inches of water and bring this to the boil, then lower the temperature until the water is just at a simmer.
Then break one egg into a bowl and tip it into a fine mesh sieve, swirling it carefully to allow any excess loose egg whites to drop through. Then gently tip your egg into the water and swirl the water with a wooden spoon for 10 seconds, just until the egg begins to set. Then repeat this process with any additional eggs that you want.
To achieve soft and runny yolks, with fully set egg whites, you should allow the eggs to cook for about three to four minutes. You can check the egg is done by gently prodding it with a teaspoon – it should feel firm on the outside but yield slightly when pressed. If it feels too soft, put it back in the pan for about one minute.
Once the egg is ready and removed from the pan, place it on some kitchen roll to dry off the excess water and then serve on a piece of buttered toast with a sprinkling of salt and pepper.
