Perfectly Poached Eggs with Dijon Sauce- No egg poacher needed, no vinegar needed, no swirling the water around the eggs. Easy. Fast. Delicious.

Cooking 101: Perfectly Poached Eggs with Dijon Sauce

Perfectly Poached Eggs with Dijon Sauce- No egg poacher needed, no vinegar needed, no swirling the water around the eggs. Easy. Fast. Delicious.

Perfectly Poached Eggs with Dijon Sauce

Do you wish you could take a basic cooking class?  Do you find yourself buying lots of pre-made ingredients, but suspect your food would taste even better from scratch?  Periodically, Champagne Tastes will be featuring ‘Cooking 101’ recipes.  These cooking staples will take your food to the next level, and will help you make more ingredients from scratch.

I watch a lot of cooking competition shows with the husband, and whenever he hears someone tell a judge that their dish is prepared “perfectly,” he cringes.  “Don’t do it!” he cries, “don’t say it!” Inevitably, the judge takes a bite and says, “Well yes, it’s good, but you promised ‘perfection,’ and I’m just not sure it’s there.”  Therefore, it is with quite some risk, but nevertheless great confidence, that I present to you: Perfectly Poached Eggs with Dijon Sauce.

Perfectly Poached Eggs with Dijon Sauce- No egg poacher needed, no vinegar needed, no swirling the water around the eggs. Easy. Fast. Delicious.

Perfectly Poached Eggs

The science behind poached eggs

Now yes, it’s true that there are dozens of ways to poach an egg.  There are kitchen contraptions, debates over adding vinegar, techniques to swirl your egg whites to make them prettier, and I’m sure the list goes on.  The truth is– you don’t need to buy an egg poacher.  You don’t need vinegar.  You don’t even need to swirl the egg white.  All you need to do is strain the egg in a mesh sieve or strainer before you put it in the water.  That’s it.  You see, (I’m going to pretend I can ‘talk science’ now), surrounding the egg white is a layer of loose albumen that doesn’t “look pretty” when it’s poached.  In other words, it’s the weird white bits that don’t want to stick to the egg when it’s dropped in the water. (That was my inner scientist right there. “Weird white bits” is a very technical term.  You’ll see it in textbooks soon).

To ensure you have the prettiest, most delicious, poached eggs– crack your egg into a mesh sieve and let that part slip through the sieve openings.  I just set my sieve in the kitchen sink, and then carry it over to the pot.  You don’t need to rescue this part of the egg for egg white omelettes– it’s not the tasty part of the egg white– just let it drain down the sink.  Then, pour your egg carefully into simmering water, and poach it 3-5 minutes.*  Once it’s done poaching, take the eggs out of the water with a slotted spoon.  I like to set my eggs on a paper towel before putting them on the plate, to make sure I’ve got all the excess water off.

Making Perfectly Poached Eggs with Dijon Sauce

How to Make Lox

How to Make Lox

These eggs are perfect as is, but I like a little sauce with mine.  To make a dijon sauce, mix plain yogurt (or substitute Greek yogurt or sour cream– whichever you have on hand), with a little dijon mustard, green onions, salt, and pepper.  Make your sauce while the eggs are poaching, and serve the eggs while they’re still hot.  Before you know it, you’ll be an egg poaching maniac, showing off these gorgeous, dare I say, ‘perfectly poached,’ eggs to all your guests.  Feel free to spread the word about the mesh sieve trick, or don’t, and just let everyone think you have magical egg skills.

Note: 3 minutes should give you a runny yolk, similar to an ‘over easy’ fried egg.  5 minutes should give you a mostly cooked yolk.  I actually prefer mine somewhere in the middle.  That would be a 4 minute egg, if you’re keeping track. 

Also Note: I didn’t invent this brilliant mesh-straining technique.  Instead, I’m standing on the shoulders of egg geniuses such as Michael Ruhlman and Heston Blumenthal, who figured this technique out a long time ago.

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Perfectly Poached Eggs
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Perfectly Poached Eggs with Dijon Sauce


Course Breakfast
Total Time 10 minutes
Servings 2 people

Ingredients

  • 4 eggs
  • 1/4 cup plain yogurt
  • 1 TB Dijon mustard
  • 1 tsp lemon juice
  • pinch salt, pepper
  • green onion, diced

Instructions

  1. Bring about 3" water to boil in a saucepan. Reduce heat to a simmer.

  2. Set a mesh sieve in sink or over a bowl, and crack 1 egg into sieve. Allow egg to drain for a few seconds, and then carefully pour egg into the water. Repeat for each egg. Simmer eggs 3-5 minutes, depending on desired doneness. Remove eggs from water with a slotted spoon. Set eggs on a paper towel to get rid of excess water.

  3. To prepare sauce, add all remaining ingredients into a small bowl and mix together.

  4. Serve eggs hot with the sauce.

Dijon Sauce adapted from: Health.com

37 thoughts on “Cooking 101: Perfectly Poached Eggs with Dijon Sauce

  1. Suchi @elegantmeraki says:

    I will take mine over easy Sarah!! Well its good that you are going back to basics, these are pillar which I think everyone should know how to cook. I recently learned about straining method through a book called The Food Lab! BTW that sauce looks awesome so much healthier than regular hollandaise!

    • champagne-tastes says:

      I read about it in Ruhlman’s Twenty .. It’s so great- we do it all the time now! And thanks- I don’t usually want to start my morning with a cup of butter lol

  2. Shelley says:

    Great technique and beautiful pictures. Do you find any particular kind of eggs to be ‘prettier’? It seems that generic grocery eggs’ whites are much liquidier and the expensive happy eggs are more compact?

    • champagne-tastes says:

      It seems to work great with any egg I’ve tried! The ones in the photo are eggs from Aldi- no hormones but not farmer’s market fresh. I’ve been making it with some green and brown eggs from the farmer’s market all week too! They obviously have even more yummy flavor 🙂

    • champagne-tastes says:

      You should! They taste better like this than with vinegar in the water btw, so if that’s how you had it this would taste different 🙂

  3. Dawn @ Girl Heart Food says:

    What a genius idea using the sieve! I’ve also spun the water and added vinegar. I think I’ll be trying this technique next time! I love poached eggs and that sauce sounds delicious! So much healthier than hollandaise (but I do LOVE hollandaise too…how could I not with all that butter, lol).

  4. Jessica @ Citrus Blossom Bliss says:

    These do look quite perfect! I spent so much time trying to find the best way to poach and egg for eggs Benedict and my favorite way is with the egg poacher. My second favorite way is using the lid of a mason jar to keep all the egg in one spot in the water. I’m just a big fan of as few dishes as possible!

    • champagne-tastes says:

      I’ve always heard good things about egg poachers! I just didn’t want another little kitchen gadget laying around 🙂 the mason jar lid is a great idea too!

  5. monika says:

    IS there a video for this method? I don’t see how the egg wouldn’t just go through the strainer!!!!!!!!!!!!!

    • champagne-tastes says:

      Haha it doesn’t! I promise! Use the strainers with the tiny mesh holes- not a colander.
      I haven’t figured out how to do videos yet but I’ll work on that! 🙂

  6. Caroline @ Pinch Me, I'm Eating! says:

    I will have to give this a try! I tried Alton Brown’s method which used vinegar and swirling, and it worked pretty well but I thought the vinegar gave the eggs kind of a weird mouthfeel. And I LOVE eggs Benedict, so I really need a good technique for egg poaching.

    • champagne-tastes says:

      I used to do the vinegar and swirl method, but I put too much vinegar in a few too many times.. This is so much harder to mess up lol

  7. Jess says:

    I vinager mine since I started making these, because my mom told that was the way. I’ll be doing them by your way this morning and be back soon to tell you how it goes. Although it make all the sense to sieve them in order to get rid of the white bit that don’t stick.

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