Because they are cooked in water, with no oil or other fat added, poached eggs are a healthful alternative to eggs cooked by many other methods. But their true appeal is in their texture, the ideal being a still-runny yolk surrounded by a just-set white. Their no-fat cooking method also suggests that the eggs might benefit from being served with a rich, flavorful Hollandaise Sauce (see page 96), as in eggs benedict. But they are also delicious on a slice of toast, which soaks up the yolk. A bit of practice is required to prevent the egg white from dispersing into the water, causing the edges to become frayed. Some cooks prefer to add a drop of white vinegar to the water to help the white coagulate; others swirl the water vigorously to create a whirlpool (technically a vortex, which traps the egg inside) just before sliding in the egg. Generally, though, you should not have a problem if you heed these suggestions: Use very fresh eggs; keep the water at a bare simmer (it should hardly move); gently slide the broken egg into the water; and spoon the edges of the whites over the egg as soon as it is in the pan.
Ingredients
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Preparation
Step 1
TO POACH 4 LARGE EGGS, fill a large deep saucepan with 2 inches of water and bring to a boil. Reduce the heat to medium. When the water is barely simmering, break one egg into a small heatproof bowl. Placing lip of bowl in the water, gently tip the bowl to slide egg carefully into pan. Use a small spoon to “fold” the edges of the white over the egg, for a neater edge. Repeat with remaining eggs. Cook until whites are just set but yolks are still soft (they should still move around inside), 2 to 3 minutes . Lift out eggs with a slotted spoon or small mesh sieve and briefly rest on paper towels to allow eggs to drain. Trim the edges of the whites with a knife for a prettier presentation.
Poached Eggs Tip
Step 2
Poached eggs will hold up well for up to 24 hours. To make ahead, immediately place them in an ice-water bath to stop the cooking, then transfer them to a bowl of cool water (it should just reach the tops of the eggs). If storing for longer than an hour, place bowl in the refrigerator (covered). Reheat by briefly placing eggs in a pan of barely simmering water, just until warmed through.