It is not easy to poach an egg, at least I messed it up many times. The main problem I had with it is over-foaming in the pot, while getting stuck at the bottom of the pot at the same time.
This recipe and tips and tricks I have are from The Food Lab: Better Home Cooking by American chef J. Kenji Lopez-Alt. It goes like this.
- Put water and salt to taste in a pot and bring it to a boil. Once it boils, reduce the heat to the lowest setting.
- Break your egg carefully into a fine-mesh strainer and rock it from left to right, so that it start dripping the loose white parts. This will prevent the egg from foaming and having loose white egg parts.
- Tilt the strainer into the pot with water and boil for 4 min, while gently turning the egg from time to time.It will have an almost perfect shape and 4 min give it the exact right consistency for me.
