Avoiding overcooked poached eggs
Are your poached eggs tentacled, scary, and tough? Learn how to avoid overcooked eggs. By: Tim Cebula
The Solution: First, fill a wide saucepan or sauté pan with water to about two inches. Bring it to a gentle simmer-not a rolling boil, which toughens and twists the whites. Add a few teaspoons of vinegar, which does help eggs keep their shape. Crack eggs (fresher ones won't spread as much) into small ramekins or custard cups. The cups let you gently pour the eggs into the pan so the whites stay in a tight circle, and ensure you won't crack a broken-yolk dud into the water. Cook three minutes (the whites should be set and the yolks still creamy), then remove carefully with a slotted spoon. Drain them for a few seconds, or blot with a paper towel. Voilà: no more poor poaching. You can now perch your perfectly poached gems atop a dish like Poached Eggs with Spinach and Walnuts.
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Poached Eggs with Spinach and Walnuts
Serve protein-packed eggs over a side of spinach sautéed with mushrooms, walnuts, and Gruyère cheese.
1 tablespoon olive oil, divided
1 (10-ounce) bag baby spinach, chopped
3 garlic cloves, minced
3 vertically sliced shallots
1 tablespoon chopped fresh sage
3/4 teaspoon chopped thyme, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon salt
1 (8-ounce) package cremini mushrooms, quartered
3/4 cup toasted walnuts, chopped and divided
2 tablespoons red wine vinegar
2 ounces shredded Gruyere cheese
8 cups water
2 tablespoons white vinegar
4 large eggs
1. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil. Add spinach; saute 2 minutes. Remove spinach from pan; drain, cool slightly, and squeeze out excess moisture. Add remaining oil to pan. Add garlic and shallots; saute 3 minutes. Add sage, 1/2 teaspoon thyme, 1/4 teaspoon pepper, salt, and mushrooms; saute 7 minutes. Stir in spinach, 1/2 cup walnuts, red wine vinegar, and cheese; cook 30 seconds.
2. Combine 8 cups water and white vinegar in a large saucepan, and bring to a simmer. Break each egg gently into pan. Cook 3 minutes. Remove eggs using a slotted spoon. Spoon 2.3 cup mushroom mixture onto each of 4 plates. Top each serving with 1 egg. Sprinkle evenly with remaining thyme, pepper, and walnuts.
View Recipe: Poached Eggs with Spinach and Walnuts
CALORIES 350; FAT 24.3 (sat 5.5g, mono 7.5g, poly 10.2g); PROTEIN 17.4g; CARB 18.4g; FIBER 5.1g; CHOL 196mg; IRON 4.4mg; SODIUM 383mg; CALC 257mg
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