Food - Drink
Why You Should Stop Poaching Eggs In Boiling Water
By ANNA BOISSEAU
There are many ways to cook an egg, from scrambled to over-easy or even baked, but a properly poached egg instantly adds some class to brunch or dinner. Perhaps poached eggs feel so fancy because they're notoriously hard to cook right, with a firm but pillowy egg white that reveals a golden, runny center of yolk when cut open.
Poached eggs always require perfect timing, but the way you heat your water matters just as much. Instead of cracking the eggs into a pot of boiling water, use water that's bubbling gently, AKA a "rolling simmer," which will ensure that the eggs won’t cook too fast and break apart, leaving you with a pot of wispy, floating egg whites.
When your pot of water is simmering, small bubbles will float to the surface, while large, rolling bubbles that break the water's surface mean the pot is boiling, making it too hot and volatile for your delicate poached eggs. Another classic tip for poached eggs is to add a bit of white vinegar to the water, which helps the whites stay together.