American chef Julia Child stands behind a countertop, holding a whisk
The Pre-Boiling Trick Julia Child Used For Perfect Poached Eggs
By Alexis Montoya
Julia Child was known for introducing French cooking techniques into American kitchens and for her great ability to relate to the average home cook. There wasn’t a single meal she couldn’t conquer, and she had a hack for nailing poached eggs that even a cooking novice could accomplish.
Several things can affect the success of poached eggs, including the water's temperature, the techniques and equipment used, and the freshness of the eggs. In the first volume of her groundbreaking cookbook "Mastering the Art of French Cooking," Julia Child insisted that fresh eggs are the most important requirement for perfectly poached eggs.
For those who don't have access to fresh eggs, Child recommends simmering the eggs in their shells for eight to 10 seconds before poaching. This allows the egg white to firm up enough to allow the egg to hold its shape when cracked open and plunked into the boiling water.