Is there anything better than a creamy egg yolk that laces your mouth? I am obsessed with poached eggs and everything about poached eggs. So much so, I am constantly on the hunt for tips, tricks and techniques to achieve that gorgeous yolk finish at home.
I came across an article from The Kitchn and video from The Food Lab so I’ll just add to my ongoing list.
Julia Child’s Simple Trick for Perfectly Poached Eggs via The Kitchn
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.
via The Food Lab’s video
Use a round bottom strainer, strain egg, lower egg into 180 degree water with strainer, flip with slotted spoon for 3 1/2 to 4 minutes.
…and there you have it. Hope this helps.
(Top image courtesy of here.)