Science Behind A Perfectly Poached Egg

Oct 14

With the Sunday morning sun streaming through the kitchen window, your anticipation for delectable eggs benedict peaks. As a master of hollandaise sauce and an expert at toasting English muffins, one obstacle is left: the poached egg. However, fear not; the secret lies in the science behind achieving a flawless poached egg every time.

Step 1: Use the Freshest Eggs

As an egg ages, the thousands of tiny pores on the shell’s surface permit moisture and carbon dioxide to escape and air to move in. With the loss of carbon dioxide, the egg becomes more basic, and the egg whites (also known as albumin) become thin and water-like. The thin albumen can cause the egg whites to float away and possibly detach from the egg yolk resulting in a watery mess.

Step 2: Add a little Acid

Before adding the egg to the pot of water, add a little acid to lower the water’s pH. This will create an acid environment that encourages the egg’s coagulation, transforming it from a liquid to a solid or semi-solid. Prior to boiling water, add a tablespoon of vinegar or lemon juice to the pot. Then, bring the water to 180 degrees Fahrenheit (or 82 degrees Celsius).

Step 3: Lastly, Ladle

Once the water is ready, use a ladle to gently submerge the egg into the water. It is best to use a nylon or silicone ladle; if using metal, lightly oil to prevent the egg from sticking. Allow the egg to remain submerged in the ladle for a few seconds before gently tilting the ladle releasing the egg. The ladle assists in helping the egg whites maintain a rounded shape as they start to coagulate, preventing excessive spreading.

Bonus Tip:

If using an older egg or for a perfectly shaped poached egg, place a fine mesh sieve over a small bowl. Carefully crack the egg into the fine mesh sieve and allow the thin outer albumen to strain off. Gently slide the egg from the sieve to the ladle.

By following these steps, you can easily attain a flawlessly poached egg each time and savor that luscious eggs benedict without worrying about the perils of a poached egg mishap.

Sources

Braun P. 2000. Freshness of Table Eggs During Storage. World Poultry – Elsevier 16(10): 40-41.
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Sills VE. 1974. The Effect of Short-term Storage on the Albumen Quality of Shell Eggs. J. Sci. Fd Agric. 25 989-992.
Todd ECD. 1996. Risk assessment of use of cracked eggs in Canada. Int. J. Fd Micro. 30:125-143.
William J. Stadelman, Reference Module in Food Science, 1994
Ute Alexy 1, Nicole Janz 2, Mathilde Kersting, Food and Meals in Vegetarian Children and Adolescents