Julia Child was a legend and I can only appreciate her content from what I watch online. I have to admit it, I even loved that movie Julia & Julia. Having only learned how to cook from teaching myself, I am always on the lookout for new ways to get better. That is how I learned how to make these perfect poached eggs.
Julia’s tip is quite simple, yet the payoff is huge. All it takes is three easy resources to make it happen — a pin, a timer, and 10 seconds.
Perfect Poached Egg every time
This tip for perfect poached eggs from Julia Child will completely change your breakfast for the rest of your life. I have always loved poached eggs but only ordered them at restaurants because I didn’t think I could make them. With this recipe, you will be making flawless poached eggs forever. You can even start impressing your family and friends.
- A Pin
- A timer
- 10 seconds
You’ll need eggs, a pot of water, and a slotted spoon of course, but it’s the pin, timer, and extra few seconds that really make the magic happen.
Why Julia Childs Tip Works
The real key to this recipe is the 10 second boil. That boil produces perfectly poached eggs every time. The reason I have never made poached eggs at home was because every attempt ended with a pan full of egg whites and no poached egg at the end.
The egg whites were always wispy and would pull away from the egg when I added it to the water.
Using this recipe for a perfect poached egg, you can say goodbye to those wispy egg whites. After poking the hole in the egg and boiling for 10 seconds, the egg holds its shape.
Now it’s your turn. Leave me a comment after you make this letting me know what you thought!
- Bring a pot of water to a boil.
- Use a pin to make a small hole in the eggshell. This will release any air that's in the egg, which could otherwise cause it to crack. (the hole is small, nothing will leak)
- Place the whole egg (still in the shell) in the boiling water for exactly 10 seconds.
- Remove the egg from the water, and lower the heat to bring the water to a simmer (Boiling the egg helps it to retain its shape once it's cracked and poured into simmering water later.)
- Once the egg is cool enough to handle (5 seconds), poach the egg as you normally would, by cracking the egg into gently simmering water.
- Poach the egg for 3:30 to 4 minutes depending on how you like your egg. We cook ours to 3 minutes and 30 seconds for runny yolks
- Remove your egg from the water with a slotted spoon and place on a paper towel
- Serve on gluten free toast, salad or just eat it as is
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