Making a perfect poached egg

Associated Press Writer
Published Thursday, May 08, 2008


Boy, did we go over the top.

All we really needed to do was make her a poached egg, the perfect culinary symbol of the purity of the mother-child relationship.

Poached Egg

Start to finish: 10 minutes

Servings: 1

1 egg

Fill a 4-quart saucepan with about 2 to 3 inches of water, enough to cover the egg completely and leave it enough room to float freely. Bring the water to a boil, then reduce the heat to a simmer.

Crack the egg into a small cup or bowl with rounded sides. Gently, but without stopping, tilt the bowl or cup, letting the lip break the surface of the simmering water, and pour in the egg. The whites will begin to coagulate around the yolk.

Cook for about 3 minutes for a medium-done egg. The white will be firm, but the yolk will still be runny.

Using a slotted spoon, lift the egg out of the water and pat softly with a paper towel.

If you are not going to use the egg immediately, skip the towel and plunge the egg into a cold-water bath to stop it from cooking.

The eggs can be covered and refrigerated for a day. To reheat, drop the egg into simmering water for 20 seconds.