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How to Poach an Egg. My Way.

by TastefullyJulie on May 16, 2012

The perfect poached egg is only minutes away.

Do you mind if I take a moment to brag? To show off, if you will.

My husband is the “techy” one in the family. So while I’m focused on pretty pictures and yummy food, he goes on and on about things like Google bots, keyword density, duplicate content, blah, blah, blahhhh.

He is a self-proclaimed expert in SEO (search engine optimization) and he tries to tell me how to make my blog desirable to Google. Most of it is over my head and the rest of it just sounds like a lot of work. Boring, boring work. I appreciate the sentiment, but I’m just not going to do it. I don’t make my post titles keyword rich, I don’t give my photos any special names, and half the time I don’t bother typing up a meta description (whatever that is).

I just checked my Google page rank and here it is:

Oh, yea.

I had to Google what this even means, and apparently it’s just average. The thing is, this blog is only about three months old. He said it would take at least a year to achieve a page rank of 3 the way I am going about things. Also, his two-year-old website has a page rank of 3.

Neener, neener.

I think I’ll just keep doing things my own way.

One thing that did take me years to accomplish is the perfect poached egg. I could poach an egg, but it never looked very pretty. The white part would ooze all throughout the cooking water and I’d end up with some kind of alien egg. After watching many cooking shows and adding my own little spin on things I finally mastered the perfect poach.

First, you need to crack the eggs into individual cups. I have little 6 ounce Ikea cups that work nicely.

If you don't have small coffee cups a measuring cup will work fine.

Bring about two inches of water almost to the boiling point in a shallow pan. You don’t want the water actually simmering and you definitely don’t want it boiling. Just bring it to that point where little bubbles have formed all along the bottom of the pan and try to keep it there.

Add about a teaspoon of vinegar to the water. Your egg won’t taste like vinegar, but your house might smell like cooked vinegar. Do it anyway. It helps tighten up the egg white and prevents ooze.

Next, lower each cup into the water sideways, simultaneously tipping the egg into the water and allowing some hot water to enter the cup. This will help the egg form a nice round shape before it (eww) oozes all over the pan.

For some reason, my eggs always sink to the bottom of the pan and want to stick. If this happens to you, gently slide a spatula under the eggs to release them from the pan.

Give your eggs about 2-3 minutes to cook and then do something crazy. Flip them.

When the eggs look like this they're ready to be flipped.

Cook for another 1-2 minutes or until they are done to your liking. Remove the eggs from the water with a slotted spoon and place them on a paper towel for a few moments to absorb the extra water.

I’m sure there are some other nutty people out there who flip their poached eggs. Right? Helloooo…

Well, you’re probably not supposed to flip them but it just works. I will almost guarantee this method will work for you if you’ve ever had trouble creating a beautiful poached egg. Try it, you’ll like it!

Good poached eggs don't have to be so daunting. Try them. My way.

{ 18 comments… read them below or add one }

1 Carole May 16, 2012 at 11:17 pm

Wow – this is a great post. I have given up trying to get it right so now I’ll try your method. Actually it would be great if you would link this post up to my Food on Friday on Eggs

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2 Bernadette May 16, 2012 at 11:45 pm

I prepare mine similar but I’ve never flipped them. I’ll have to try it!
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3 Part Time House Wife May 17, 2012 at 8:04 am

My husband ALWAYS adds his comments and “advice” about my “marketing”…I say, Listen buddy just because you run a succesful real estate brokerage does not mean you know anything about cooking or bloggin’… So I too go about it my own way too ;-)
Loved poached eggs and make mine almost the same way! Haven’t made them in YEARS tho!
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4 Jessica @ Portuguese Girl Cooks May 17, 2012 at 9:32 am

Your eggs look absolutely perfect; I must try your method, it looks much simpler than a huge pot of boiling water and making a vortex.
Jessica @ Portuguese Girl Cooks recently posted..Orange-Berry MuffinsMy Profile

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5 TastefullyJulie May 17, 2012 at 5:50 pm

I could never get the vortex to work. It just made things even messier!

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6 Tara May 17, 2012 at 10:21 am

This looks GREAT! I’m a huge poached egg fan…will definitely be trying this:)

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7 CJ at Food Stories May 17, 2012 at 1:32 pm

What great technique … By the way, I checked my page rank and I’m a 1 … boo hoo … you must be doing something right :-)
CJ at Food Stories recently posted..Mini Cherry CobblerMy Profile

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8 TastefullyJulie May 17, 2012 at 5:49 pm

Thanks CJ. I’d tell you what I’m doing but I don’t know!

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9 Valerie May 17, 2012 at 2:01 pm

Like you, my poached eggs always look freaky with streamers of whites. I will definitely give this a try!
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10 TastefullyJulie May 18, 2012 at 3:19 pm

Let me know how it works out for you!
TastefullyJulie recently posted..How to Poach an Egg. My Way.My Profile

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11 Erin @ Texanerin Baking May 18, 2012 at 2:17 pm

I don’t know about any of the SEO stuff either but my husband also talks about it. I don’t really care. I just want to bake and post the stuff. :)

He also loves eggs but I don’t really know how to make them. I’ll bake with them, but I don’t really want to eat them. I might try this tomorrow morning if I have enough eggs left after whatever I bake. I’ll let you know how it works out!
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12 TastefullyJulie May 18, 2012 at 3:21 pm

I know, it’s just so boring. It’s mind-numbing!

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13 Kiersten @ Oh My Veggies May 18, 2012 at 3:53 pm

Your blog is only three months old?! You should have seen mine at three months old! Actually, nevermind, you shouldn’t. :) What I mean to say is, WOW, your photos and recipes are really amazing for only having been blogging for three months! Congrats on the PageRank!

I have never poached an egg, but I always covet those little egg poacher thingies they sell at cooking stores. I didn’t know you could do it in regular cups!
Kiersten @ Oh My Veggies recently posted..What I Ate This Week | Quinoa, Tofu and Other Veggie StaplesMy Profile

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14 TastefullyJulie May 18, 2012 at 6:57 pm

Aww, thank you. That makes me so happy! Just wait until I get a real camera lens ;)

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15 Beth Michelle May 19, 2012 at 2:31 am

My husband is exactly the same!! There are many days where he is just talking all this tech stuff about the my blog that pretty much goes in one ear and out the other! So impressed that your blog is only 3 months old. Thats wild! You have done such an impressie job for being so new! I remember my blog at 3 months old, ack!!
Your poached eggs are beautiful. It took me awhile to master them. I do love them but they will have to wait to be made again until after baby is born as runny eggs are a no no for pregnant gals.
Beth Michelle recently posted..Strawberry Mint LemonadeMy Profile

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16 TastefullyJulie May 19, 2012 at 9:34 am

Thanks Beth and congratulations! You can celebrate in 20 more weeks with an Eggs Benny :)

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17 Shegee December 28, 2012 at 10:08 am

Yes, Great post, thanks. Now the top of the poach egg won’t look like like it’s not done. You solved an age old mystery.

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18 afracooking March 3, 2013 at 8:40 am

Just tried your method. As soon as I finnished my first sandwich I immidiately had to make a second egg, just cause it was so easy and quick :-) Now I feel stuffed and happy :-) Thank you for sharing.

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