Poached eggs are a delicious way to add some protein to your breakfast especially when paired with hollandaise sauce and ham in a delicious eggs Benedict. You can also eat poached eggs on everything from avocado toast to Bobby Flay’s favorite cacio e pepe eggs. But they’re notoriously difficult to get right because they’re so delicate and finicky when it comes to temperature speed and technique. Thinly feathered whites and cracked yolks are two of the most common problems. Luckily with a little practice you can master poached eggs in record time.
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 Food Network | 2017-01-31 22:55:13 |  4,362,456 Views |
How to Poach Eggs for Beginners | Food Network
If you do attempt this style of egg make sure you avoid any of these key mistakes many of which require some preparation before you even begin poaching the egg. Because this style of egg cooks quickly you’ll want to be prepared with the right tools and be ready to remove the egg as soon as it’s done. Additionally there are a few steps you can take to prepare the water and crack the egg to maximize your chances of a perfect poached egg.
Boiling water too quickly can cause the egg to break apart as it cooks. Boiling water causes the delicate whites to move too quickly leaving you with stringy egg instead of a uniform egg. The yolks can also boil too quickly causing your yolk to become hard. A perfectly poached egg has firm whites and a runny yolk.
Instead of using boiling water you’re aiming for a gentle simmer or what some chefs call a “rolling simmer.” This means that the bubbles on the bottom of the pan will be slower and smoother than a full boil. A simmer is the perfect temperature for poached eggs because it’s hot enough to cook them but it won’t cause the egg to jiggle uncontrollably in the water. When you see bubbles starting to form around the edges of your pan keep a close eye on it and turn the heat down as needed to get the right simmer. Don’t rush this process as water temperature is one of the most important factors when it comes to getting an intact poached egg.
