Two perfectly poached eggs

By Jason Skrobar
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Ingredients

  • 2 eggs, room temperature
  • 1 small fine mesh sieve
  • 2 ramekins
  • 1 medium size pot
  • 1 instant read thermometer (optional)
  • 1 slotted spoon
  • 1 paper towel lined plate

Directions

  1. Ah, the allure of a perfectly poached egg. If you think the only way to enjoy this delightful treat is at your favourite brunch spot - think again. That gently cooked white and classic golden yolk running down your plate is a lot easier than you might think. 
  2. First fill a medium size pot with water and place it on the stove over medium heat and let it come to a gentle simmer. If we want to get technical, the temperature of the water should hover around 75° - 80° C (165° - 170° F) on an instant read thermometer. Not to worry if you don’t have one, just make sure you maintain that gentle simmer. 
  3. While your water is warming, crack your eggs. Here’s the main trick in securing a beautifully even, no wispy bits poached egg - and it comes from my friend Mary Berg. Crack your eggs over a fine mesh sieve into a ramekin, and let the whites drain for 30-40 seconds. This gets rid of the watery part of the egg white and will leave you with a tight - not a wisp in sight - poached egg. This also eliminates the need for vinegar in your water, as the vinegar is essentially there to help coagulate the white to form into a solid. 
  4. Once you’ve achieved a gentle simmer, stir the water a bit before carefully sliding an egg into the pot. You want to maintain a bit of movement in the water so the egg(s) are not sitting motionless in the pot. When poaching eggs you don’t want to over crowd. For a medium size pot stick with two eggs at a time. 
  5. To achieve that sought after runny yolk, remove the egg(s) from the simmering water after three to four minutes using a slotted spoon. Gently place them on a paper towel lined plate. 

Make ahead: 

  1. Is it possible to poach eggs the night before a big brunch you’re hosting? Absolutely it is! Swap out the medium size pot for a large one so you can poach a few more eggs at a time. No more then four to five in a large pot. 
  2. Follow the instructions above. Once the eggs are poached, let them cool for 10-15 minutes. Fill a container with ice cold water and place the poached eggs in it. Cover and refrigerate for up to two days. 
  3. To re-heat the poached eggs, bring a pot of water to the boil and remove it from the heat. Gently place the eggs into the warmed water and let sit for about one minute and you’re good to go!

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