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tipstools tips 2008 04 how to poach eggs
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Silky set whites, runny yolks—this method makes poached eggs easy.
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Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time.
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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.
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You can poach the eggs a few hours before composing the salad. Immediately place them in an ice-water bath to stop the cooking, then keep in a bowl of cool water (it should just reach the tops of the eggs). Reheat briefly in a pan of barely simmering water.
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This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.
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Perfect your poach with these great-anytime recipes.
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This muffin-tin method gets you pretty close to the elegance of poached eggs, with the added benefit of all the eggs cooking at the same time.
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When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.
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The secret to light, fluffy scrambled eggs is to cook them over moderate heat and to move them fairly constantly; this will ensure that the eggs do not take on any color. Also, cook the eggs just until they form plump, soft curds with no more runny parts in the pan (the curds should appear slightly wet, not dry) and immediately remove them from pan, as they will continue cooking.
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Read this before you crack!
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Culture
From scrambled to poached to boiled, here's how Bon Appétit staffers like their eggs.
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A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.
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Articles
(158)
Cooking
Even if it's your very first time.
Sarah Jampel
techniques
Master these how to poach an egg 3 different ways: for one, Australian style, and for a crowd.
Jill Baughman
techniques
Poached eggs are easy…as long as you don't make any of these common mistakes. Here's how to poach like a pro.
Rochelle Bilow
Cooking
“Frambled” eggs are simpler than scrambled and faster than fried. Sign us up.
Rebecca Firkser
Culture
Even if you don't think the egg came first, these are the best tools for cooking them.
Zoë Sessums
techniques
It's a strong word, we know, but this is the time to use it
Carla Lalli Music
Videos
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The secret to a perfectly crisp outer rim with that golden runny center is all in the basting. Watch and learn.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Get the recipe: Quick Shakshuks With Yogurt
Get the recipe: Quick Shakshuks With Yogurt
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Chef Harold Villarosa tests 6 different ways to make scrambled eggs, breaking down all of the variables in play when preparing this seemingly straightforward breakfast staple. Does adding milk make for creamier scrambled eggs or just diluted ones? Should you add salt to the uncooked eggs or only once they're in the pan? Unkle Harold tries each method out, explaining each step along the way to choosing his all-around favorite.
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We tackled every element of the classic eggs Benedict recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here. This recipe comes together in under an hour and much of it can be prepped in advance, leaving you free to entertain.
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Kids try 100 years of eggs. In this episode of the "Kids Try" 100 years of food series, the kids react to eating 100 years of egg dishes. This history of eggs tracks the evolution of egg meals from sardine-egg canapés, egg lemonade, baked egg nests, and eggs benedict to stuffed eggs, tamago nigiri (egg sushi), egg and spinach, and avocado toast.
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If you thought you knew all the ways to make your breakfast eggs delicious, think again. Alvin Cailan, the chef behind Eggslut, invented a new technique for cooking eggs… by using a blowtorch.