There are a couple of ways to drain poached eggs, depending on your goal: removing excess water or removing the thinner egg whites.
Here's a breakdown of both methods:
1. Draining Excess Water After Poaching
After poaching, the eggs will naturally have some water clinging to them. To remove this excess water:
- Use a Slotted Spoon: Carefully scoop the poached egg out of the simmering water with a slotted spoon.
- Allow Excess Water to Drain: Hold the spoon over the pot or a separate bowl, allowing the water to drain away for a few seconds. This prevents a watery texture in your final dish.
- Pat Dry (Optional): For a drier egg, you can gently pat the bottom of the egg with a paper towel to absorb any remaining water, but be very careful not to break the yolk.
2. Draining Runny Egg Whites Before Poaching (for a Neater Shape)
This technique is used before poaching to remove the thinner, watery part of the egg white, resulting in a more compact and aesthetically pleasing poached egg.
- Crack the Egg Into a Fine-Mesh Strainer: Gently crack the egg into a small, fine-mesh strainer.
- Allow the Runny White to Drain: The thinner, more watery egg white will drain through the strainer, leaving the thicker white and yolk behind.
- Gently Transfer: Carefully tip the remaining egg from the strainer into a small bowl or ramekin before gently sliding it into the simmering water for poaching.
By using these methods, you can achieve perfectly drained poached eggs, whether you're aiming for a drier texture or a more refined shape.
