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How to Poach an Egg

Learn how poach an egg in this video from EVERY DAY WITH RACHAEL RAY magazine. Plus, watch how to cook 'em ahead of time, make them pretty for guests and more. From our collection of Step by Step cooking videos.

Fri, 6 Nov 2009|

Hi. I'm Teri Tsang Barrett, the Food Editor here at Every Day with Rachael Ray Magazine. And today, I'm gonna show you how to make poached eggs. So, first we've got a deep skillet filled with about 2 inches of water, anywhere from 2 to 3 inches is good, and you just bring it to a boil. And once you've got it to rolling boil, lower it to a gentle simmer. So, I've got it here on medium heat and it's gently simmering. At this point, you also wanna make sure it's seasoned with salt, which will help season the eggs. A lot of times when people make poached eggs, they will also add a little bit of vinegar, that which apparently helps, you know, quality of the eggs. I don't think it makes that much of a difference but the other reason why I actually don't like to use vinegar is that it also flavors the eggs. And, so from here we're gonna take one egg and crack it into this custard cup. And the reason why we crack it into a custard cup is to prevent the whites from feathering. If you were to just crack it into the actual skillet, it would just sort of-- it wouldn't come together in a round little shape that we like. So-- and now let's add to simmer. I'm going to take the custard cup and sort of gently slip the egg into the water. As you can see, it's feathering and just sort of, you're just gonna need to let it set a little bit and the white will begin to set. And once it's opaque you can just sort of start gathering it in towards the center to help form the little round shape that we all love about poached eggs. Another thing is, this feathery again is perfectly natural, so what you can do is while it's cooking, I'm just sort of gathering it now, and while it's cooking, some people like to do it-- some people call the word text method, which is where you create a swirl to sort of help the egg take its shape. You can do it before you slip the egg into the water or during, and so here you can see the eggs actually started to set and so I'm just gonna sort of move it away from the center to just help give it its shape and bring it back a little bit. And all these feathery bits, once you actually transfer it to this damp kitchen towel, which I will tell you about in a little bit, you can just cut them away using a sharp paring knife there. So about 3 minutes have passed, so I'm gonna gently lift the egg out of the water and it feels like a water balloon. So, it's all set. And from here, you just wanna drain all the water out and then transfer it to this kitchen towel. And this damp kitchen towel is A, it's green, you're not using a damp paper towel and B, it holds the eggs without sticking. And so at this time, I'm going to actually, you can sort of see where it gets a little translucent where it didn't actually take shape, so I'm gonna cut away the parts that I don't like, to make poached egg. For those of you with guests coming over, you can also hold poached eggs for about 30 minutes, you wouldn't wanna do any longer just to be safe. And what you what you will do is actually you just lift the poached eggs up using other flat spatula. Might be a little bit easier but if you can do it with a slotted spoon that's fine too. And actually just hold them and a bowl of ice water, for again for about 30 minutes. And right when you wanna serve them, you actually just again bring your water a gentle simmer, the same pan is fine and you may not even have to actually clean it out. The white wedges are fine, they won't reattach or anything. And then you'll lift the egg out of the water and gently slide it back in and just warm it for about 30 seconds. For this one, we're actually just gonna have it over toast. The only thing we're missing is some hollandaise but other than that, you're all set. Hope you enjoy your poached eggs.