Perfect Poached Eggs

Straining removes the watery part of the egg white, which can spread in the simmering water and create wispy, uneven edges around the firmer part of the white. This results in a neater, more compact egg shape and a slightly better texture. However, if you don't mind the appearance of the eggs or are not concerned about achieving a perfectly rounded shape, you can skip this step to save time and effort. The taste and overall quality of the poached egg will still be good without straining; it's purely an aesthetic preference.

Immediately after poaching the eggs, transfer them to a bowl of ice water. This stops the cooking process instantly and helps preserve their delicate texture. Once cooled, store the poached eggs in the ice water in the refrigerator for up to 24 hours. When ready to serve the eggs, reheat by bringing a pan of water to a gentle simmer—do not let it boil as high heat can cause the eggs to become rubbery or break apart. Using a slotted spoon, place the poached eggs in the simmering water for 30 seconds to 1 minute, just until they are warmed through. Carefully remove the eggs with the spoon, drain briefly on a paper towel-lined plate, and serve.