Though I adore Serious Eats Kenji Lopez-Alt, his method for perfectly poaching eggs is just waaay too time consuming.
Sorry, but no busy person has the time for “par-cooking the eggs in the shell in a 150 degree water bath until they just barely begin to set (34 minutes is the magic number), then chill them in a water bath. After the chilling, they can sit at least overnight, which is good news for those of you who want to get some brunch prep done ahead of time. When you’re ready to serve them, all you’ve gotta do is crack them into a pot of just-under-simmering water and cook them exactly the same way you’d cook a normal poached egg (about 2-3 minutes, gently turning once or twice to get the cooking even).”
But if you do have the time it looks like they come out great! However, if, like me, you love poached eggs and don’t have the time to sous vide them or prep them the night before, may I suggest this method:
- Bring a pot of water to a boil then turn it down to a simmer.
- Cracked a egg into a ramekin or small bowl/container.
- Added a splash of vinegar to the water — this helps keep the egg from dispersing in the water.
- Stir the water in a slow circular motion.
- Slide the egg into the spinning water.
- About 2 – 3 minutes later, scoop the egg out with a draining spoon.
This method might not be as great as Lopez-Alt’s, but it will certainly produce a nice poached egg in a short amount of time. Poached eggs on toast or even eggs benny are the perfect Sunday morning breakfast.