My mom can poach ten eggs perfectly without breaking a sweat–and while toasting an endless stack of English muffins and buzzing up blender hollandaise. She makes eggs Benedict (or Royale, with smoked salmon) for the whole family many times a year. Obviously, she’s a superhero. I’m still in training.
A poached egg is my favourite egg to eat and — until about a year ago — my least favourite to cook. Finally, after years of trying every hack on the internet, I discovered this, the strainer trick. Watch the full episode of the 20-Minute Cooking School here.
- 2 eggs
- Hot buttered toast, if you like
- Salt and pepper
- Heat a shallow pan of water over high heat. Once it boils, reduce the heat to low or medium low. The water should be barely quivering / simmering.
- One by one, crack each egg into a fine-mesh strainer and wipe away the wispy bits that come through the strainer. Tip the egg into a small dish then tip gently into the barely simmering water. Let it be. After about 3 minutes it will be set. Scoop out gently with a slotted spoon and rest the spoon on paper towel to wick away the water. Transfer to toast and sprinkle with salt and pepper. Eat.