POACHED EGGS

 POACHED EGGS

Here are the steps you need to follow:

• Pour 1 tablespoon of water into each cup.
• Crack an egg over the water in each cup.
• Put the pan in a 350 degree oven for 8-10 minutes.
• Use a slotted spoon to scoop the eggs out.
• Check that the whites are nice and firm, then serve or store in your fridge.

With this technique you can make enough eggs to easily serve at a brunch or other event. If you don't need a dozen eggs, use a smaller muffin tin or just leave some of the cups empty.

 How To Make Julia Child’s Poached Eggs

1. Boil the water.

Bring a pot of water to a boil.

2. Make a hole in the eggshell with the pin.

Use a pin to make a small hole in the eggshell. This will release any air that’s in the egg, which could otherwise cause it to crack. And don’t worry — the hole is small enough that nothing will come out.

3. Boil the egg for 10 seconds.

Place the whole egg (still in the shell) in the boiling water for exactly 10 seconds. Remove the egg from the water, and lower the heat to bring the water to a simmer. Boiling the egg helps it to retain its shape once it’s cracked and poured into simmering water later.

4. Poach the egg.

Once the egg is cool enough to handle (this should take just a few seconds), poach the egg as you normally would by cracking the egg into gently simmering water.

How To Easily Poach an Egg

MAKES

1 poached egg

INGREDIENTS

• Water
• 1 large egg
• 1 tablespoon rice vinegar or other mild-tasting vinegar
• Salt and freshly ground black pepper

EQUIPMENT

• Small saucepan
• Small measuring cup
• Timer
• Slotted spoon
• Paper towel, optional

INSTRUCTIONS

• Heat the water: Fill the saucepan about 2/3 full with water and bring to a boil. 
• Take the water down to a simmer: Turn the heat down and let the water relax into a brisk simmer. You should see bubbles coming up to the surface, but it won't be rolling. (It's easier and quicker to control the simmer if you bring it to a boil first, then reduce the heat rather than trying to get it to the perfect simmer from the get-go.)
• Crack the egg into a small cup: Crack the egg into a small measuring cup, preferably one with a long handle. This will help you ease the egg into the water.
• Add vinegar to the water: This step is optional, but many people like to add vinegar to the boiling water because it helps the loose, billowy white cohere to itself and cook into a more compact shape. The taste is not noticeable in the finished egg, although you might notice a firmer, more "squeaky" texture to the white. 
• Ease the egg into the water: Use the measuring cup to carefully lower the egg into the water and then tip it out into the water. Make sure the water is at a bare simmer. 
• Cook for 4 minutes: The final cooking time for a poached egg is very much up to you, and it depends on how well you like your eggs done and how hot the water is. But 4 minutes, give or take, in lightly simmering water, will give you a firm white and a gooey but still runny yolk.
• Remove the egg: Use a slotted spoon to remove the egg from the water. 
• Pat the egg dry: This is optional as well, but I like to pat the egg dry lightly with a paper towel. 
• Season and eat! Place the poached egg on a salad, piece of toast, or a plate and season to taste with salt and pepper. Eat immediately! 

RECIPE NOTES

Poaching multiple eggs: If you want to poach multiple eggs at once, make sure your pan is big enough to accommodate all your eggs without crowding them; poach in batches if necessary. Crack each egg into its own measuring cup before you start and slip them into the water one after the next. Add an extra 30 seconds or so to the cooking time for each extra egg.