In the culinary world, poaching an egg is regarded as a fine art. Having a success rate of over 75% is an indicator of true success. However, most conventional wisdom regarding the right way to poach an egg is incorrect. Adding extra salt will not help and neither will creating a vortex or wrapping eggs in plastic wrap. If you really want to poach an egg easily and simply, then you need a fine mesh strainer.
One of the keys of a poached egg is to remove the liquid whites, which is most easily down through the fine mesh strainer. Swirl the egg gently and the liquid whites will run off and leave you with a solid egg to work your magic. When you have brought your water to 180 degrees F, gently lower the strainer into the pot and keep them moving for 3-4 minutes.
The hardest aspect of getting a poached egg correct is removing the liquid whites. Using a mesh strainer in this new method, you shouldn’t have any problems!
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Featured photo credit: Poached eggs with watercress on toast via Shutterstock
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