Do you realize how fortunate you are if you raise hens?  You can go out to your coop, collect extremely fresh eggs (Fancy Grade) and have sublimely delicious poached eggs!

Fresh eggs are essential as when an egg ages, liquid from the white migrates into the yolk, weakening the yolk membrane while at the same time the flexible “anchor” chain called the chalazae that hold the yolk in suspension in the sea of albumin (whites) weakens.  Fresh eggs will give you a firm yolk and stable whites for the perfect poach.

Poaching is defined as cooking food gently in a liquid that has been heated until the surface begins to quiver.  I am not kidding.  Has your water ever quivered?  My water may not quiver, but I can put a heavy pot filled with water on the burner and poach an egg. The temperature that is ideal for poached eggs is in just below a simmer.  Some chefs say 180 degrees while others insist on 185 degrees. The point is that it’s next to impossible to maintain that temp once you put in the egg.  A good target range is 140 to 170 degrees, but it’s not rocket science if you follow these few tips.

1:  Always use the freshest eggs possible and never poach a cold egg, room temperate is a must. Bring eggs to room temperature (or if you have hens, go out and get warm eggs) before poaching as cold eggs will lower the crucial “quivering” water temperature.

2:  Put vinegar in the water. The egg whites are mainly protein, and protein starts to set (coagulate) as soon as it hits the hot water.  Yolks cook slower and even more slowly surrounded by all that protein in the egg white.  Vinegar in the water helps the whites firm up even faster to prevent them from dissipating in the water.

3:  Use the right size pan. Too small and the eggs’ movement around the pan will be limited which will prevent them from cooking evenly.

4:  Set a timer!  Poaching eggs is one time I always set a timer.  There are few things as disappointing than overcooked poached eggs.

Poaching an egg is just that easy!  If you have any questions, just leave a comment below. 

Be blessed!  Ann May