Expert Tips For Poaching Eggs For A Crowd

The most basic way to poach eggs is to bring a pot of water to a simmer, then crack an egg into a ramekin, small bowl, or measuring cup. Stir the water to create a vortex, and gently drop the egg right in the middle. If you move quickly, you can poach a couple at a time. Normally, you would cook them for two to three minutes for a set white and runny yolk, but since you’re making them ahead of time, Nelson Serrano-Bahri suggests pulling them out a few seconds before then.

Once you remove the eggs, carefully pat them dry with paper towels and put them on a parchment-lined plate or small sheet tray in the refrigerator, if you plan to serve them soon. Otherwise, transfer them to an airtight container in the fridge, where they’ll keep for up to two days.

When it’s time to reheat the eggs, Serrano-Bahri says to bring a pot of water up to 135 degrees Fahrenheit. This is just below the quiver stage, where very small bubbles will form all over the bottom surface of the pan. Using a slotted spoon or spider strainer, dunk the eggs in for no more than 45 seconds to warm them through. Transfer them to a warm plate lined with a paper towel so they can quickly dry off before serving them in your favorite recipes.