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Kanell presents the classic poaching method, which involves creating a swirling vortex in the water. After cracking the egg into a small bowl, he gently drops it into the center of the whirlpool. This technique helps the egg white wrap neatly around the yolk, resulting in a cohesive poached egg.
After approximately three minutes of cooking, the egg white should become opaque and firm up slightly while retaining a runny yolk in the center – the hallmark of a well-poached egg. The result is a visually appealing and deliciously gooey yolk, perfect for a variety of dishes from Eggs Benedict to a simple salad topping.
Exploring Hacks for Poaching Eggs
Though Kanell prefers the traditional method, he doesn’t shy away from exploring popular hacks for poaching eggs.