Julia Child’s 10-Second Tip for Flawless Poached Eggs Every Time

Many aspiring cooks, including renowned chefs like Ina Garten, have turned to Julia Child to master the essentials of cooking. Her culinary wisdom and practical tricks are timeless, and her book, “Mastering the Art of French Cooking, Volume 1”, remains a go-to resource for both beginners and experts. Child's French training shaped her signature recipes, from the famous Boeuf Bourguignon and Coq Au Vin to the simple joy of a roasted chicken dinner. She inspired countless home cooks with her accessible techniques and delicious dishes.

Child was dedicated to perfecting classic cooking methods and making them approachable for chefs at any skill level. For instance, she showed that poaching eggs, a brunch favorite, could be easily mastered with one simple extra step.

Julia Child’s 10-Second Secret for Perfect Poached Eggs

In season six of "The French Chef," Julia Child shares her method for poaching eggs, starting with one crucial tip: always use fresh eggs. She emphasizes the importance of selecting USDA Grade AA eggs whenever possible, but also notes that factors like temperature and humidity during storage can influence the egg’s quality, affecting how the whites behave during poaching.

Julia's easy trick for achieving firm, perfectly rounded egg whites instead of wispy edges is surprisingly simple: just boil the egg in its shell for 10 seconds before cracking it into the poaching water. This small step helps firm up the egg whites, so even if your eggs aren’t Grade AA or farm fresh, you'll still get the neat, firm whites characteristic of a poached egg.

How to Poach an Egg Like Julia Child

To begin Julia Child’s method, start by using a sanitized push pin to make a small hole at the egg’s widest end. This will release any built-up pressure and prevent the shell from cracking. Then, gently lower the whole egg, still in its shell, into boiling water for exactly 10 seconds.

Timing is key during this step—if the egg stays in the boiling water too long, it will begin to cook and alter its structure. Once the 10 seconds are up, carefully remove the egg from the water. After that, crack the egg into a shallow pan of gently simmering water and poach as usual until it’s cooked to your preference.

Next time you're in the mood for Eggs Benedict or Pesto Risotto topped with perfectly poached eggs, give Julia Child's trick a try for a restaurant-quality finish.