How to Poach an Egg

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By The Paula Deen Test Kitchen

You don’t need to be an expert to perfectly poach an egg. Follow these helpful tips to wow your guests!

imageGetting started:
Fresh eggs are the best for poaching. The fresher the egg, the less likely they’ll spread and you end up with leggy scraggly whites.

Crack your eggs into small ramekins so you have more control when you slip them into the simmering water. Add a few capfuls of white vinegar, and a pinch of salt to the water. The vinegar helps to firm up and set the egg whites so you don’t get those leggy strands of whites. Use a medium sized saucepan that is deep enough to completely cover the eggs in water- a depth of 5 inches will help create a pretty tear dropped poached egg. If you’re making a large batch of poached eggs, use a bigger pot, and a small pot for smaller batches. 

imageBring your water up to a very-very light simmer, really almost to the point right before the water starts to simmer. You do not want bubbles breaking through the surface. Use a large spoon to create a whirlpool in the water. Carefully slide your egg into the center of the whirlpool while making sure the yolk does not break. The whirlpool will help to wrap the whites around the yolk making the desired compact tear drop shape of a perfectly poached egg.

imageGently stir the water while the egg poaches. Work in small batches so the temperature of the poaching liquid doesn’t lower too much. Cook the egg for about 3 minutes, so the white is set and the yolk is thickened and warm.

imageRemove the egg from the water with a slotted spoon and drain off on a paper towel. Blot the egg dry and season with salt and pepper. If you’re entertaining, you can make poached eggs ahead of time by just reheating them in barely simmering water for 1 minute.

If you really want to impress the pants of your guests, the final step is watching Jamie Deen’s video on making blender hollandaise.

Now put it all this newly found knowledge together for a match made in food heaven, Paula’s Fried Green Tomato Egg Hollandaise. Yum!

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Reader Comments:

54321

I am wondering if Paula has any tips on how to bake a cake that is flat or level on top. Can it be done? I have a cake recipe in which the center of the cake is several different rainbow colors. If I cut the rounded top off the cake to level it, then I lose some of the colors which ruins the rainbow/tie-dye effect. Thanks for your help on this.

By Evelyn Allen on April 19, 2012

54321

I saw your commercial for Smithfield ham and went to Walmart and purchased it. Today, for Easter I made it. Delicious and Easy. Thank you.

By Barbara Matusic on April 08, 2012

54321

How can i tell when the all purpose flour is expired if i dont have its original packaging anymore

By amarilis on April 03, 2012

54321

Hey Paula, Believe it or not .my Dad was a Chef and when we were little kids my Daddy would make us Poach Eggs just like this way. and he would put it on Toast...yum.. I sure do miss that....Thank for the memories...

By Brenda on April 03, 2012

54321

I just read your book & loved it. My daughter & I have been asked to fix Easter Breakfast for our church about 250 people. Our pastor wants scrambled eggs , bacon or sausage & hash browns. Since the breakfast needs to be ready by 9:00am We would like to fix everything the day before and just heat it up . Do you have any suggestions we really need your advice.We both think you are terrific & love you Please help us not make a mess of our breakfast! Sue & Deanna

By sue nance on March 31, 2012

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm