These Perfectly Poached Eggs with Dijon Sauce are easy and delicious. Plus- you'll learn how to poach eggs without vinegar, swirling the egg, or using kitchen gadgets!
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.
What is Poaching? What is a Perfectly Poached Egg?
Poaching is a cooking technique where you cook something in liquid. Poached eggs are eggs that have been cooked in water.
Is it Easy to Poach an Egg? What Could Go Wrong?
Yes. Yes, poaching an egg is easy.
Or at least, it can be. There are two main things that can go wrong.
Dropping the egg into the water can cause the yolk to break.
Here's the solution:
Gently drop the egg into the water from as short a distance as possible. You might even slightly tilt the pan to bring the water closer to the egg.
Poached eggs sometimes have unappealing, stringy bits along the edges.
Egg poaching gadgets can poach eggs without the strings, but it's another gadget to keep track of, and to replace when it breaks.
Adding vinegar to the water and gently swirling is supposed to help hold the egg together, but it's not a perfect solution. Why?
For one, you can taste the vinegar.
And two, it doesn't always work-- vinegar and swirling do not always make a perfectly poached egg.
What's the solution? Keep reading.
How to Perfectly Poach an Egg without Vinegar or Gadgets
All you need is a mesh sieve.
Warning: I'm about to talk science.
The egg white is surrounded by a layer of loose albumen.
The albumen is the part that doesn't "look pretty" when 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.
For the most gorgeous, most delicious-- dare I say-- perfectly poached eggs-- crack your egg into a mesh sieve and the albumen will slip through the sieve.
Discard it-- you don't want it.
Once you've strained the egg, roll it gently into a pot of simmering water, and watch it poach!
Perfectly Poached Eggs with Dijon Sauce
- 4 eggs
- ¼ cup plain yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- pinch salt, pepper
- green onion, diced
- Bring about 3" water to boil in a saucepan. Reduce heat to a simmer. Do NOT swirl the water before adding the egg.
- 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. Cooking Tip: Keep in mind that you are not separating the egg yolk from the egg white while straining. When straining, simply watch for a portion of the egg white to slip through the sieve. Once it stops straining, you can move on to the next step.Mesh Sieve Tip: If you're using s super-fine mesh sieve or a nylon sieve, the egg will take about 2-3 minutes to drain. A standard mesh sieve will only take a few seconds.
- 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.
- To prepare sauce, add all remaining ingredients into a small bowl and mix together.
- Serve eggs hot with the sauce.