All the different parts of the meal, such as toast, meats and hash browns, should be finished at the same time. If cooking for a few people, it may be necessary to keep the other parts of the meal warm in the oven, a sunny window or a container on top of a pan of hot water. This is fine, but always do the eggs last. You will be amazed at how quickly three minutes goes by. While you are messing around pouring your juice, the perfectly poached egg becomes a hard-boiled egg in the blink of an eye.
Milk can be used in place of water if you’re seeking a richer taste.
Other vinegars (balsamic, red wine vinegar, apple cider vinegar) are fine, and sometimes taste great when poaching eggs, but will possibly affect the final coloration. Larousse Gastronomique recommends 1 tablespoon of vinegar to be added per 1 liter (0. 26 US gal) (1 3/4 pints, 4 1/3 cups) of water. On the other hand, chef Michael Romano recommends adding one teaspoon of vinegar per liter (1 3/4 pints). [2] X Research source Lemon juice can also help set the egg, but its flavor will also come through. Some people advise to add salt, but it can hinder coagulation, so it’s best not used. If vinegar is used, the eggs will have a vinegary taste. Chef Michael Romano advises that in commercial restaurants, poached eggs are usually plunged into another pan of hot water which is salted but vinegar free and that this both seasons them and removes the vinegary taste. [2] X Research source
Given the possibility of breaking the egg when moving it from a bowl or plate to the pan, some people prefer to skip this step and break the egg straight into the water. If you do this, be careful and only add one at a time. And note that by cracking the eggs separately into a cup and not straight into the water, the cracked eggs have the chance to set back up into their little “protein cocoon”. You might like to experiment to work out what works best for you.
Make sure that you do not drop the egg into boiling water (100ºC/212ºF), as this will toughen the eggs and make them unpalatable.
Chef Michael Romano recommends using a basting method to envelop the yolk with the white, shaping it like this for about 20 seconds or until the white sets. [2] X Research source
Quickly repeat this step with the other eggs, adding them at 10-15 second intervals. Leave plenty of space for the eggs in the saucepan. Depending on the size of the pan, two or three eggs at a time is about right. Remove each egg in succession after they have cooked for three minutes each.
If the edge isn’t neat enough, trim with kitchen shears––the cook’s secret.
Serve on thick slices of crusty toast. Serve with baked beans, a cooked tomato and sausages. Serve with a salad. Serve inside a pita bread pocket. Serve on vegetables. Serve the poached eggs over toasted buttered English muffins and topped with Bearnaise or Hollandaise sauce, maybe a little bacon or grilled ham on the side. Serve as eggs Benedict.
Leftovers such as pasta, kebabs, lobster, ox tongue, meringue, rolls and soup can be used as side dishes to divert the guest’s attention. Note: This save method is preferable for one egg. More eggs could be hidden between toast or inside another dish.
