13 September 2011

The Art of Poaching an Egg

It's no secret I do love a well-prepared egg. Much like Sam-I-Am, I like them scrambled, hard-boiled, soft-boiled, or fried. I like them sweet or savory, in a frittata or quiche or omelet, I do.

But only recently have I dared the poached egg. I had no doubt I would fancy them, but cracking an egg into boiling water seems rather daunting, doesn't it? But. Risk taker that I am ... I dared to gamble.

And quite happy was I! Turns out you just need to bring a small pot of water to a gentle boil, add a teaspoon of vinegar (supposedly keeps the egg from separating, but I like the 'zing' it gives, too), and crack in your egg. Cook for 3 minutes exactly. (5 minutes if you want to avoid a soft-center, but why would you want to do that??) With slotted spoon, fish out of the water and place on top of sourdough toast spread with a little goat cheese and spinach. Salt and pepper.

Another reason to love breakfast.


  1. oh my holy cow, that looks and sounds GOOD (and I am not fond of soft yolks!). Well. We might just be trying this for breakfast.

  2. That looks so delicious. I've always been afraid to try poaching eggs because as you said, it seems rather daunting. But you made it sound easy so I think I will have to give it a try.

  3. Thank you for making me hungry for breakfast at 9:00 at night! You do make that sound easy. Do I dare try?! And Anna, you really are an amazing food photographer!!

  4. Looks yummy!!! (= Haven't had a poached egg in awhile. May have to try them again soon!!! (=

  5. I need to try of my favorite breakfast meals is eggs benedict, but I've always been too scared to make it myself :). Perhaps it's time!

  6. I'm not sure if it was your beautiful photo or your witty words but you convinced me to poach an egg this morning (despite my phobia of runny yolks). I cooked mine for 4.5 minutes and served it over cheese toast; it was delicious. I have to agree, it IS another reason to love breakfast... and you seem to do breakfast so well!