How To Perfectly Poach Eggs

Get the Home-Based Catering Business Guide

Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

Download

First Name*

Last Name*

Email*

Phone*

Program of Interest*

Diploma in Culinary Arts & Operations Diploma in Professional Pastry Arts Diploma in Food Entrepreneurship Diploma in Plant-Based Culinary Arts Diploma in Holistic Nutrition & Wellness Associate Degree in Culinary Arts Associate Degree in Baking & Pastry Associate Degree in Food Entrepreneurship Associate Degree in Plant-Based Culinary Arts Associate Degree in Holistic Nutrition & Wellness Associate Degree in Hospitality & Restaurant Ops Mgmt Not Sure

Download

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing [email protected].

The perfect poached egg is one of the culinary arts’ greatest achievements. It’s one of the first tests for beginner chefs to show their skills and is considered a challenge for even seasoned chefs. Really, these things are nothing to mess with. But once you’ve had a couple of errors and you’ve learned what works best for you, your stove and your eggs, there’s no stopping your poached egg prowess. Remember these key points and you’ll be as golden as a yolk: the water needs some sort of acidity (vinegar or lemon juice), always put the eggs in another container first and swirling the water can help keep the eggs from spidering in the water. The lack of butter and predictable results of poached eggs make it an appealing option for breakfast lovers all around the world. But don’t stop there. They’re also really good over pasta, risotto, polenta and vegetables!

Follow along with this online cooking class as we show you how to make the most perfect poached egg. With just a little bit of guidance from us you’ll be an expert in no time.

PERFECT POACHED EGGS RECIPE

Ingredients:
2 tsp salt
1 fl oz vinegar
1 ½ cup water
Eggs—as needed

Directions:
1. Bring a shallow pan of the water, salt and vinegar to a boil.
2. Break each egg into a small bowl and then carefully add the eggs, one at a time, into the boiling water where you can see it boiling.
3. Reduce the temperature and allow them to cook at poaching temperature (180F) for approximately 3 minutes. The white should be sufficiently solid when you remove.
4. When ready to remove, use a perforated spoon and serve immediately. Enjoy!