perfect poached eggs

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I hadn’t ever eaten a poached egg until last year when I discovered the secret to making perfect ones. We were more of a scrambled egg family growing up, to be honest, and until last year, I probably didn’t even know what a poached egg was. 
Speaking of scrambled eggs, they were the first thing I learned how to cook, and I would make them constantly. My favorite was with bits of ham and cheese loaded on top of wheat toast. Yum. 
Ok, back to our poached.

1) Get a small stock pot and fill it with water about halfway. You want it to simmer, not boil.
2) Pour about 1 tablespoon of vinegar into the water - this will keep the egg white firm and from dispersing in the water!
3) Create a vortex in the water by stirring it super fast with a spoon.
3) Crack open the egg very gently into a bowl and then drop it into the water vortex - it should stay contained in the spinning water and come out in a perfect ball shape! Cook about 2 minutes for runny yolks, 4 for solid, and pull out with a slotted spoon.
Yolks in Italy are very orange, maybe because they're super fresh. When I bought them this morning from the traveling egg salesman (yes) there were still feathers on the shells! 
Important question: What kind of an egg family were/are you?

P.S. I'm sharing my top three tips for eating in a new country on my new friend Krista's blog today! 
P.P.S. Here are some more gorgeous looking poached egg breakfast ideas!

38 comments:

  1. I LOVE poached eggs, they are really popular in South Africa and are healthier than fried eggs so are one of my favorites.  I've never attempted them, but want to try it now.  I would have never thought to add vinegar!

    xxx
    Jenna

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  2. this is probably a stupid question, but for a poaching virgin, i need help: do you continue to stir the water to keep the vortex... or will the initial drop in it do the trick of it holding it's shape?

    PS i totally copied you and am doing a moka pot giveaway today... it was too cool not to. :) ha!

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  3. 17 Perth5/15/2012

    Poached eggs are by far my favorite.  Beautiful pictures.

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  4. Natalie Pezzenti5/15/2012

    I just had my first poached egg EVER a few weeks ago when I was visiting my aunt and uncle. I love me some scrambled or over-easy eggs myself, but poached was just as delicious! I think they made me a convert :)

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  5. A vortex, eh? I've never tried that before. Maybe that's the secret that's been missing from my (unsuccessful) poached eggs.

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  6. Zagran665/15/2012

    I love your blog and find the mix of food, travel and Italian life interesting and fun to read.  However....
     
    Egg yolk colour is no indication of freshness or higher nutritional value but simply a result of what the chickens eat.  Some chicken farmers include marigold petals in the feed to produce a deeper yolk pigment.  The presence of feathers on egg shells is not a good thing. Dirt and feathers may be organic but they are definitely not good for you. Dirt, chicken poo and feathers sometimes contain harmful bacteria, including Salmonella.  Eggs with dirty shells should be avoided.

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  7. i had no idea about the yolks! in the states i always seemed to find yolks had a duller yellow hue as opposed to here. as far as the feathers are concerned, i meant that they were pretty much just hatched. i always wash eggs thoroughly to avoid any bacteria. thanks for the tips!

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  8. yup, a vortex. it works every time!

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  9. oh good! :) i love eggs in general, i could eat them any way! 

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  10. i sent you an email, but for whoever might have the same question - you make the vortex and drop the egg in. no need to keep stirring! thanks for a great question lbk and so cool about the moka pot!

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  11. yup, the vinegar keeps the whites firm! try it!

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  12. I was so surprised the first time I went back to the U.S.and had eggs! They really are a totally different color. I've found that even eggs in the chain grocery stores here often have a couple feathers, and I take it as a sign of freshness (like dirt on the stems of mushrooms!), but it is seriously adorable that you have a traveling egg salesman!

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  13. yes! and i even found snails in my swiss chard before too! now that's a sign of super freshness! :)  haha, the salesman is hilarious! he comes around in a little blue, three-wheeled truck and yells out, FRESH EGGS! it's a riot. 

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  14. elizabeth mccormack5/15/2012

    i love poached eggs! thanks for the vinegar tip my darlin' --- i needs me some eggs on toast asap!

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  15. Oh these look so so good. I finally became a huge fan of poached eggs recently!

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  16. GiovannaPacini5/15/2012

    OOh these look delish! Going to have to try them out!

    xx
    Giovanna
    www.oliveandanarrow.com

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  17. Brigette5/15/2012

    I've always wanted to try one and that looks delish!

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  18. Patricia Villamil5/15/2012

    I love this post.  I will def. give it a try tomorrow, and I'm glad I read the comments too, otherwise I would have kept stirring a vortex with the egg inside.  LOL. 

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  19. So.. I'm terrified of any egg that isn't scrambled. I don't know if I can trust you on this post:)

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  20. Uhm, why it posts two photos of my face, I will never know. I promise I am not vain.. oh gees.

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  21. i LOVE eggs so, naturally, i LOVE this post!

    I come from a family of scrambled and fried eggs eater...and I mean well fried and scrambled. There was never every any runny yolk or even slightly runny yoke cause that was considered "gross" and uncooked (I guess technically it is uncooked though!) so I totally hear you on discovering other ways to eat eggs. I remember when I first had eggs benedict a few years ago - it was like HEAVEN lol. Now I'm all about poached eggs, sunny side up, and eggs benedict...when I'm out - I've yet to master cooking them (though I'm pretty good with poached eggs!)

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  22. Amanda5/15/2012

    must try! We ate eggs all kinds of ways! Scrambled with ketchup. Scrambled with "weenies" (chopped up hot dogs). Sunny side up. Over easy. My favorite was fried egg and ham bagel sandwiches my dad made every morning in high school. I LOVED wiping up runny egg with the bagel!

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  23. yes you do my dearest strisslestritt! <3 

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  24. now's the time! poached are great because they're less calories but with all the same great egg flavor! (i need to do commercials i think.) :)

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  25. HAHA!! the vortex! no, you'll maybe break the egg if you keep spinning. and that would be messy. 

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  26. don't be scared! you can cook them for longer and get your yolks nice and cooked. 

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  27. lol! no worries! try deleting it and putting it back up, maybe that will work! 

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  28. yay kay! fact: i have never had eggs benedict! i think i need to get on that STAT!

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  29. weenies! ha! thumbs up to your fried egg/bagel sandwiches. i miss bagels like CRAZY here! 

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  30. YUM. I love poached eggs.
    Drooling now.
    xoxo,
    Leigh

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  31. I'm inspired! I'm going to attempt a poached egg this weekend.
    And scrambled eggs with bit of ham and cheese was one of my go-to single girl dinners :)

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  32. i remember being in europe and the yolks being really orange-y too! i always thought it was kind of odd. haha. looks yummy! :)

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  33. Beautiful. I get fresh eggs with those wonderful orange yolks & feathers and dirt still on them too!  I *just* finished writing about poaching eggs for eggs Benedict... one of my favorite ways to have them.. or on frisée aux lardon! It's my favorite way to eat eggs... 

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  34. did you try the poached sara? how did it come out? 

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  35. yay, then i'm not the only one who thinks so! thanks danica! :)

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  36. confession: i have never had eggs benedict! (i know, a travesty.) and i must change that soon because it seems to be everyone's favorite way of eating eggs! 

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  37. Luke Paulson6/23/2012

    Lookin' good!

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thank you so much for your thoughtful comments, i love reading them so much!

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