Poaching Eggs

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
A sauté pan or frying pan that is deep enough to hold a 3 in/7.5 cm layer of water is best for poaching. Vinegar added to the water in the proportion of 3 tbsp to every 1 qt/1 L helps seal the white. (Salt will break down the white and should not be used.)
  1. Bring water to a rolling boil. Break an egg into a bubbling area so the bubbles spin the egg and set the white around the yolk. Up to 6 eggs may be added, provided the pan is large enough.

  2. Lower the heat to just below a simmer and poach the eggs about 4 minutes. To test, lift an egg with a slotted spoon and press with your fingertip; the white should be set with the yolk still soft. Transfer the eggs to a bowl of warm water if you are using them hot; use cold water for salad eggs.

  3. Lift out the eggs and trim the ragged white with a knife or scissors. Keep the eggs in water and drain them on paper towels just before using.