Poached eggs are a delicious, simple, but elegant dish. The eggs are cooked in low heat water (lower than simmering) until the egg white is solidified, but the yolk is still runny. These can be used in Eggs Benedict, Eggs Florentine, or the Middle Eastern Shakshuka made with a spicy tomato sauce.
Traditionally, the egg is cracked into a cup or bowl then gently slid into a pan of water at just under simmering heat. A difficulty with this method is keeping the egg white from spreading all over the pan. One method to minimize this is to swirl a vortex into the almost-simmering water just before placing the egg in the water. However, there are different tools such as special pans or cups that would be a great addition to any gourmet kitchen.
Now you don’t really need a special pan or cups to get perfectly poached eggs. You can achieve the same results with individual custard cups or ramekins, biscuit cutters, cookie cutters (think themed breakfasts like heart cookie cutters for Valentine’s Day), or even mason jar lids. Follow the instructions below to get started on your elegantly gourmet breakfasts!
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