Easy Poached Eggs

Breakfast for One

A simple way to poach eggs that deals with wispy whites at the source, straining them out before cooking, so you get a clean, delicate shape with just a chilled egg, the right pot, and a little patience.

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Yield: 3 poached eggs

Total Time: 15

Ingredients

3 eggs chilled (cold from the refrigerator)
Water enough to fully submerge the egg

Instructions

Fill a small saucepan with enough water to fully submerge the egg. Bring to a boil, then reduce heat to medium-low until the vigorous boil settles into small bubbles at the bottom.
Set a fine-mesh strainer over a bowl. Crack in one chilled egg and let the loose white drain through, swirling gently if needed.
Submerge the side of the strainer and slide the egg into the water. Lower the heat to low and cook for 3 to 4 minutes.
Lift the egg out with a slotted spoon and rest it on a paper towel to blot the excess water before serving.

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Notes

For a rounder, fuller shape, gently nudge the water around the egg with a spoon once the white starts to set.
Let the egg rest on a paper towel for a few seconds after draining to blot off excess water, it makes a bigger difference to the final taste than it seems.
Serve over toast, avocado toast, or a grain bowl, or on its own with a sprinkle of salt and pepper.