The Ferguson Recipes
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| How to Cook Pasta 💤 ⏳ |
| How to Make A Bunch of Poached Eggs Ahead of Time 💤 ⏳ |
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| Instant Pot Chicken And Dumplings 🌄 💤 ⏰ |
Ingredients
Eggs
Water
Water
White vinegar
😂
😂
Directions
POACHING
Poach as you usually do. Or look at this: Instant Pot Poached Eggs. Or this: Sous Vide Poached Eggs.
After three to four minutes, the egg white should be fully set with the yolks still tender.
You can test this by gently picking one up with a slotted spoon and poking the yolk with your fingertip.
It should feel like a plump water balloon.
Immediately transfer the eggs to a bowl filled with very cold water (you can add ice if your tap water is not cold enough).
Repeat the cooking step as many times as necessary until you have all the eggs you need.
Once all of your eggs are chilled, you can transfer them to a sealable container and top them up with cold water.
Cover and store in the fridge for up to five days.
If you are poaching eggs in water, here are some tips:
1) Water should have tiny bubbles at the bottom, NOT a rolling boil.
2) Put a tiny bit of white vinegar in the water. Not too much!
3) Eggs shouldn't be fridge cold. Heat them up in hot tap water. This will help them to set and not have so much egg white going all over the place.
REHEATING
Ready to serve those eggs? Good.
Here's the fun part: you don't even need to boil water.
In fact, it's better not to.
With a pot of simmering water you run the risk of accidentally overcooking them.
The water that comes out of your hot tap will almost certainly be hot enough to re-warm the eggs without overcooking them.
130°F - 140°F is just right.
Let them sit for 2 minutes to warm up, topping up with more hot water as necessary (this is mainly an issue if you are reheating lots and lots of eggs).
When ready to serve, drain off the excess water by transferring the eggs to a clean paper towel to blot.
ED: I am not sure how "food safe" this is, but I would suggest leaving the eggs on a paper towel BEFORE heating them to get them to room temperature. If you take them right out of cold water and into the hot water, the hot water cools down too much.
Or make sure your water is a little hotter than 140°.
ED: I am not sure how "food safe" this is, but I would suggest leaving the eggs on a paper towel BEFORE heating them to get them to room temperature. If you take them right out of cold water and into the hot water, the hot water cools down too much.
Or make sure your water is a little hotter than 140°.
Discover the game-changing secret to perfect poached eggs that can be prepared up to five days in advance! This time-saving technique lets you enjoy restaurant-quality eggs with minimal effort—just 2 minutes from fridge to table. Learn the ideal water temperature, vinegar tips, and reheating method for consistently tender whites and luscious, liquid yolks. Perfect for stress-free brunches, Eggs Benedict, and impressive entertaining without the last-minute scramble.
Servings
Serves As Many As You Make
💬 Uncle Dave says...
All of the following comments and directions come from How to Poach Eggs for a Party | The Food Lab
"Here's a secret: When poaching eggs, you don't have to cook them to-order. In fact, you can poach them up to five days in advance with no loss in quality. Not only that, but it takes just 2 minutes and zero skill to take those eggs from fridge-cold to liquid-yolk-ready-to-serve once brunch begins."
"Here's a secret: When poaching eggs, you don't have to cook them to-order. In fact, you can poach them up to five days in advance with no loss in quality. Not only that, but it takes just 2 minutes and zero skill to take those eggs from fridge-cold to liquid-yolk-ready-to-serve once brunch begins."
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
eggs,
breakfast,
brunch,
Eggs Benedict
🗂️ Categories: 🥞 Breakfast & Brunch, 🫕 Instant Pot, 💧 Sous Vide, 😎 Uncle Dave's, 💡️ Tips & Hints for Everyday
📚 Cookbooks: The TFR Cookbook
How to Make A Bunch of Poached Eggs Ahead of Time was added on July 01, 2021 and last updated on April 12, 2025.
🗂️ Categories: 🥞 Breakfast & Brunch, 🫕 Instant Pot, 💧 Sous Vide, 😎 Uncle Dave's, 💡️ Tips & Hints for Everyday
📚 Cookbooks: The TFR Cookbook
How to Make A Bunch of Poached Eggs Ahead of Time was added on July 01, 2021 and last updated on April 12, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
🔥 What's New?
05/16/25:
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05/16/25: Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/12/25: Pan Roasted Potatoes
05/12/25: Martha Stewart's One Pot Pasta
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05/12/25: Everything But The Kitchen Sink Cookies
05/12/25: Easy Banana Bread
05/12/25: Pasta Carbonara
05/12/25: Jacques Pépin's Pork & Beans with Rice
05/16/25: Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/12/25: Pan Roasted Potatoes
05/12/25: Martha Stewart's One Pot Pasta
05/12/25: Pancetta Asparagus Sauté with Citrus
05/12/25: Everything But The Kitchen Sink Cookies
05/12/25: Easy Banana Bread
05/12/25: Pasta Carbonara
05/12/25: Jacques Pépin's Pork & Beans with Rice
🛠️ What's Changed?
05/16/25:
The Basics of The Five "Mother" Sauces
05/16/25: Sauce Tomate
05/16/25: Make Ahead Blender Hollandaise
05/16/25: Hollandaise Sauce
05/16/25: Espagnole Sauce
05/16/25: Roux
05/16/25: Classic French Mirepoix
05/16/25: White Chocolate Macadamia Nut Chippers
05/16/25: Velouté Sauce
05/16/25: Béchamel Sauce
05/16/25: Beoreg
05/15/25: Ham Loaf
05/15/25: Basic Slow Cooker Turkey Breast
05/15/25: Cocktail Meatballs
05/15/25: Joe's Special
05/15/25: Make A Boxed Cake Mix Taste Like Bakery Cake
05/15/25: 5 Crockpot Chicken Ideas
05/15/25: 12 Tasty Substitutions When Cutting Carbs
05/16/25: Sauce Tomate
05/16/25: Make Ahead Blender Hollandaise
05/16/25: Hollandaise Sauce
05/16/25: Espagnole Sauce
05/16/25: Roux
05/16/25: Classic French Mirepoix
05/16/25: White Chocolate Macadamia Nut Chippers
05/16/25: Velouté Sauce
05/16/25: Béchamel Sauce
05/16/25: Beoreg
05/15/25: Ham Loaf
05/15/25: Basic Slow Cooker Turkey Breast
05/15/25: Cocktail Meatballs
05/15/25: Joe's Special
05/15/25: Make A Boxed Cake Mix Taste Like Bakery Cake
05/15/25: 5 Crockpot Chicken Ideas
05/15/25: 12 Tasty Substitutions When Cutting Carbs
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
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