Magazine article Sunset

The Perfect Poached Egg

Magazine article Sunset

The Perfect Poached Egg

Article excerpt

With the help of a few food scientists, we discovered how to perfectly poach an egg more than 30 years ago. The technique bears repeating.

First, gently immerse each egg in the shell in boiling water for 8 seconds, adding no more than one layer of eggs to the pan and removing them in the same sequence in which they were added. The heat cooks the thin layer of white just inside the shell, separating it from the thick white around the yolk. Don't worry if the shells crack. You can poach the eggs at once, or chill them up to two days. Best of all, when you poach these eggs side by side, they don't stick together.

To poach, fill a pan with enough water to cover an egg out of the shell by at least 1 inch. A 12-inch frying pan holds as many as 10 large eggs. Set pan over high heat just until one or two bubbles break the surface of the water. Then reduce heat so bubbles that form on pan bottom only pop to the surface occasionally. …

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