When it comes to a high-class lunch or brunch, everyone’s ears perk up when they hear they’re getting poached eggs. Whether it is on a classic eggs benedict or on something more unique, poached eggs offer a unique texture and taste.
But unlike other egg cooking methods, poaching eggs is known for being intolerably difficult. Why? Because you need to keep the yolk in one piece while trying to boil it to temperature. But if you’ve ever tried to poach an egg, you know that when you crack the shell and pour the egg into the boiling water, you end up ruining a few of them until you get it right.
If that’s the case (which is it for many of us, so no shame), you’re going to love the life hack America’s Test Kitchen came up with. To make it even better, you’ll be able to poach multiple eggs at once. And in just a few minutes.
In order to partake in this method, you’ll need:
-Large high-edged skillet with a lid
-2 tbsp. white vinegar
-1 tsp. salt
-8 large eggs
With those items ready, watch the video below to learn how to poach eggs from master chef Bridget Lancaster.
“Nothing compares to the elegance of a poached egg, but the cooking process can be fraught with messiness if you go into it blindly. Learn the simple tricks we use at the test kitchen to create perfectly cooked (and intact!) poached eggs,” the YouTube description says.
Start by filling the skillet almost all the way up to the rim with water.
TIP: Although most poached egg recipes call for a sauce pan, the high sides make it difficult to place the eggs in the pan. This means yolks can break more easily. And you can only poach an egg or two at a time.
Add the vinegar to the water. This won’t change the flavor but it will help the egg whites set. Now put your salt in the water and bring the water up to a boil with high heat.
TIP: In this dish, seconds make a difference between creamy yolks and hard centers, so put your eggs in the hot water at the same time.
In order to do this, crack the eggs into tea cups. Place two eggs into each tea cup and then you will be able to easily lower them into the hot water simultaneously.
When the water is boiling, it is time to add the eggs. But first slide the skillet off the heat and turn the burner off.
Grab your cups and lower them so the rims of cups are in the water until the eggs flow out. Put the lid on and poach the eggs right there.
The sub-boiling water cooks the eggs gently. Boiling water bounces the eggs around and can fray the edges.
After five minutes, you’re ready to remove the poached eggs from the hot water.
Lift up the edge and carefully take a slotted spoon to carefully transfer each one to a paper towel-lined plate. The paper towel absorbs excess water.
TIP: Season the eggs with salt and pepper.
The eggs are ready to be eaten on their own. Or you can add them to eggs benedict with a little bit of hollandaise sauce.