Now that Easter is almost here, chances are you have more than a few extra eggs on hand. What better way to use them than for an epic Easter brunch? I don’t know about you, but Eggs Benedict is my favourite brunchtime offering. I always wanted to make it at home, but I had no clue how to poach an egg. There are always those plastic microwave poachers, but I don’t own a microwave, so I needed another way.
Thankfully, stovetop egg poaching is easier than it seems. It’s so easy, in fact, that poached eggs are almost a daily occurrence in my house. And, because it’s Easter and I like you, I’m going to pass on my secrets for how to poach an egg.
How To Poach An Egg
What you’ll need:
- a small or medium sized pot with lid
- small bowl or teacup
- a slotted spoon
Fill your pot approximately 2/3 full of water. Add a splash of vinegar (1 – 2 Tbsp). Bring the water and vinegar to a boil. Crack an egg into a small bowl (I use a teacup). Gently add the egg to the boiling water, folding the white over the yolk. Turn OFF the heat, and lid the pot. Set a timer for 3 minutes (or toast your English Muffin for 3 minutes). Remove the freshly poached egg with your slotted spoon, and allow to dry off a bit on a paper towel or cloth. That’s it! You’re done!
This method will yield a somewhat runny yolk. If you prefer a more solid yolk, leave the egg in the water for closer to 4 minutes.
I don’t know the science behind it (*gasp!*) but something about adding vinegar to the water helps keep the egg from separating. You can use any vinegar for this – white, apple cider, etc. but be aware that balsamic and other heavily coloured vinegars will tinge your egg, and that may not be so appetizing.
Let me know how your poaching goes! If you’re interested, I’m happy to do a super easy hollandaise recipe at some point to complete your Benny. Let me know in the comments!