Posted by The Serious Eats Team, October 7, 2007 at 7:00 AM
The Takeaway
George Weld says:
- Use a nonstick pan over medium heat. The pan should be hot, but not too hot—the egg shouldn't sizzle when it hits the pan.
- Place egg gently into pan.
- The egg actually has two separate whites, outer and inner. The inner takes longer to set and is the part of the egg that you should judge doneness by. Once inner white is solid, then you flip.
- After initial flip, let egg sit 15 seconds to set outer white, then flip again.
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Posted by The Serious Eats Team, April 30, 2007 at 12:00 PM
The Takeaway
George Weld says:
- Start with cold eggs—they hold together better.
- Use a fairly deep pot.
- Bring the water to just a simmer, and add a little vinegar—about a tablespoon. You can use any kind of vinegar, but you'll probably taste a little bit of it, so use a vinegar you like and that tastes good.
- Lower egg, in a cup, right to the surface of the water and gradually slide it in. The white will immediately set. If you're using a shallower pan, make sure to sweep under the egg with a spoon so it doesn't stick to the bottom.
- If you're cooking a lot of poached eggs, you can drop them into ice water to stop the cooking. When it's time to serve, simply drop them back in the simmering water before plating.
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