Buzz
The internet offers conflicting advice about freezing raw eggs, so I decided to try freezing a couple myself. Senior food editor Claire Lower managed to make baby fried eggs with frozen eggs, so there must be other hidden advantages to frozen eggs. (Beyond the miracle of life.) It turns out, there’s at least one, and it could revolutionize your poaching technique going forward.
Poaching an egg may seem straightforward: simmer water and gently lower an egg into it. After four to five minutes, the egg white should be set, and the yolk remains runny. However, in practice, the egg white can detach, the yolk can break, overcook, or the egg might sink and flatten. And achieving that perfect 3-D balloon shape? Almost impossible.
How to poach a frozen egg
Freezing the whole egg solves many of these issues. Simply place a couple of raw eggs in the freezer for about an hour. The USDA doesn’t recommend freezing eggs in their shell, but they’re safe to eat as long as they don’t crack. (This is why I suggest freezing them for only an hour, though some people freeze them longer with no cracking problems.)
About five minutes before the hour is up, fill a medium pot halfway with water and bring it to a simmer. Remove the egg from the freezer, run it under cool water for 20 seconds, and peel it quickly into a bowl. The white and yolk will be mostly frozen, but possibly slightly slushy at the edges. Discard any egg white that runs off into the bowl, as it’s typically the thinner part that floats away.
Place the frozen egg in a spoon or small bowl and lower it into the simmering water. If you’ve ever struggled with breaking yolks while transferring eggs, you’re in luck—the frozen yolk offers a bit of leeway. Poach as usual, checking after five minutes to see if it’s cooked to your liking. It might take a minute or two longer than usual, as the egg starts off colder. Lift it gently with a slotted spoon and marvel at the results.
Starting from frozen gives you the perfect runny yolk
The egg maintains its round shape instead of spreading out like a pancake in the pan. While it won’t be as firm as a hardboiled egg, it’s noticeably rounder. The outer egg white retains the shape of the shell when it begins cooking and stays that way throughout. I also found that freezing the egg gives you extra time if you tend to overcook the yolk. I let my eggs cook for a few extra minutes until the white was firm, and when I cut into them, the yolk was just right—perfectly runny.
There are plenty of unusual tips for making the perfect poached egg, and if you’ve had no luck with any of them so far, it’s time to give this one a shot. All it takes is a little planning—about an hour in advance—and some focus when your family asks what you’re up to. Serve your poached eggs as eggs benedict, over a rice bowl with soy sauce, or atop a fresh green salad.
